White Chocolate Covered Pumpkin Truffles

Pumpkin and spice infused dark chocolate ganache, enrobed in creamy white chocolate. Make these and everyone will think you're some kind of haute confectioner! *prep time is just an assumption, and also include all chilling times.*

• Ready In: 3 hrs
• Yields: 30 truffles

Ingredients

• 1  cup pumpkin puree
• 1⁄4 cup brown sugar
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 2  cups heavy cream
• 1  lb dark chocolate, finely chopped
• 1  ounce butter, softened
• 1⁄4 cup Kahlua (optional) or 1⁄4 cup  orange liqueur (optional)
• 6  ounces white chocolate, melted
• 3  ounces cocoa powder, for rolling

Directions

1. In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
2. In another saucepan over high heat, add the cream; remove from heat when it boils.
3. In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
4. Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
5. Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
6. On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
7. Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
8. Chill again until chocolate sets; bring to room temperature before serving.