A no bake holiday dessert with a ‘pinch of healthy’ you can prepare a day or two in advance for your holiday menu and all your Fall entertaining. Everyone will enjoy these easy Chocolate Pumpkin Truffles.
October is always a very busy month. Trying to get everyone adjusted to the new school year and then preparing for Halloween can be a bit overwhelming. This is just the start of a very busy season.
My sister the cook said she’s been cooking to relieve her stress. I thought O.K., I can do that, so I started to collect a few seasonal recipes and decided to cook with pumpkin in honor of fall.
In all my years of cooking I’ve used pumpkin only to make pumpkin pie so it was time to expand my horizon. It definitely is taking my mind off the stress!
This chocolate truffle recipe is one I’ve made several times but I never used pumpkin. The warm spices with the added pumpkin give it the holiday flavors reminiscent of fall.
So glad I decided to add pumpkin to the chocolate! What a delightful surprise and burst of fall flavors.
Chocolate Pumpkin Truffles
An Easy No Bake Holiday Dessert you can make a day or two in advance. Add to your holiday menu.
- 1/4 cup pumpkin puree
- 2 tbl. coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup coconut milk (you can use any dairy or non-dairy milk)
- 8 oz. dark chocolate chips
- 1 tbs. butter, room temperature
- cocoa powder or confectioners sugar for coating
- OPTIONAL - 1-2 tbls. orange-flavored liqueur, optional
- In a medium saucepan over low heat, combine pumpkin, coconut sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
- Add milk to a saucepan or measuring cup and heat on stove or microwave until the milk starts to bubble. Add the chocolate to the warm milk and let it sit for about 20 seconds then slowly stir with a silicone spatula until the chocolate is melted.
- Add the pumpkin mixture to the chocolate and whisk to combine.
- Next add the butter and if using, the liqueur. Cover tightly with plastic wrap and refrigerate until chilled. ( 1-3 hours)
- Add parchment paper to large cookie sheet. Use a melon baller or small cookie scoop to make the truffles and add them to the cookie sheet.
- Place the cookie sheet in the fridge for at least one hour, or until chilled. Remove truffles from refrigerator and roll the truffles in unsweetened cocoa powder or sprinkle with confectioners sugar (that's what I did) or in cocoa powder.
- Place on a tray and keep chilled until ready to serve.
This is quite easy to make and also is a nice seasonal hostess gift.
I like to make recipes that I can prepare in advance for holidays or special occasions and this easy chocolate pumpkin truffle recipe is a keeper. This can be made a few days ahead which helps take away the stress. You can then relax and enjoy the festivities.
You might also enjoy these pumpkin recipes:
The Fall Season is always a beautiful time of year. Gathering together with family and friends takes priority this season. Serve these delicious chocolate pumpkin truffles with espresso or latte a chilly afternoon or evening.
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