Chocolate Pumpkin Truffles – no one will ever know there is a ‘pinch of healthy’ in this delicious sweet treat.
October was a crazy month for my sisters and I. My sister the cook said she’s been cooking to relieve her stress.
I thought O.K., I can do that too, so I decided to look for 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 personal 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.
- ¼ cup pumpkin puree
- 2 TBLS. brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cups cream
- 8 oz. dark chocolate chips
- 1 TBLS. butter, room temperature
- 1-2 TBLS. orange-flavored liqueur, optional
- cocoa powder or confectioners sugar for coating
- In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
- Add cream to a saucepan or measuring cup and heat on stove or microwave until cream starts to bubble.
- In a medium bowl add chocolate and the hot cream. Let the hot cream heat the chocolate for 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 liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
- 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.
I’ve shared this recipe with:
Love these little bites of pumpkin and chocolate! Cooking is a wonderful way to relieve stress.
Thanks so much! we love anything chocolate.
Those look yummy! Pinning! Charlie @pickledokra.blogspot.com
Thanks so much Charlie. I’m following you now thanks to Daily Blog Boost. It’s been great finding new blogs and blogger friends.
Looking forward to seeing you again soon,
Joanne
Oh wow!! These sound fantastic! Pinning! 🙂
Hi Jamie, Thanks so much for pinning. I hope I get a chance to post again this week. Since the two storms affected us the past 2 weeks it’s been a little difficult to get to the computer, though I keep on trying.
Joanne
I had to pin these the other day! I need to try them 😉 Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
Lady! I don’t know where you find your recipes, but how delicious these look! Thank you for this recipe.
Hi Donna, You are so kind to comment. I’ve been cooking for soooooo many years so some are from way back when 🙂 as is this recipe. I used to make these for my co-workers many years ago.
Thanks for visiting,
Joanne
Oh My Goodness,
Pumpkin Truffles, this is fabulous! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen