Ingredients for White Chocolate Covered Pumpkin Truffles
- Pumpkin Puree
- ½ cup packed light brown sugar
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Heavy Cream
- 8 ounces finely chopped dark chocolate (70% cacao or higher)
- 2 tablespoons (1 ounce) unsalted butter
- Kahlua
- 8 ounces white chocolate
- ½ cup unsweetened cocoa powder
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How to Make White Chocolate Covered Pumpkin Truffles
- In a medium saucepan over low heat, combine 1 (15 ounce) can pumpkin puree, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of ground nutmeg.
- Cook for 5-6 minutes, stirring frequently, or until the mixture reduces by half and the pumpkin looks slightly dry. Set aside to cool completely.
- In another saucepan over medium-high heat, heat 1 cup heavy cream until it just begins to simmer. Remove from heat immediately.
- In a heatproof bowl, pour the hot cream over 8 ounces finely chopped dark chocolate (70% cacao or higher).
- Let the mixture sit for 1 minute, then gently stir, starting from the center, until completely smooth and glossy.
- Add the cooled pumpkin mixture to the chocolate cream and whisk until well combined.
- Stir in 2 tablespoons (1 ounce) unsalted butter and 1 tablespoon pumpkin spice liqueur (optional).
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm.
- Line a baking sheet with parchment paper. Using a melon baller or small spoon, scoop out rounded tablespoons of the chilled ganache and roll into 1-inch balls.
- Place the truffles on the prepared baking sheet and refrigerate for another 30 minutes to firm up.
- Melt 8 ounces of white chocolate according to package directions. Dip each truffle in the melted white chocolate, using a fork to gently shake off excess chocolate.
- Immediately roll the chocolate-covered truffles in ½ cup unsweetened cocoa powder.
- Place the truffles back on the parchment-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate is set.
- Bring to room temperature for about 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
51g
Carbs
4g
