Ingredients and Weight:
- 8 ounces semisweet chocolate, finely chopped
- 4 tablespoons heavy cream
- 1/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon unsweetened cocoa powder, for dusting
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate. Remove from heat.
- Stir in the heavy cream, pumpkin puree, and pumpkin pie spice.
- Refrigerate for at least 2 hours, or until firm.
- Scoop the truffle mixture into 1-inch balls. Roll in cocoa powder to coat.
- Chill until ready to serve.
Nutritional Information:
Calories: 100 per truffle
Fat: 6g
Carbohydrates: 10g
Protein: 2g
Dish Characteristics:
- Rich and decadent
- Warm and autumnal flavors
- Perfect for special occasions or as a sweet treat
User Comments:
- "These truffles were a delicious and festive treat for Thanksgiving."
- "The pumpkin pie spice gave these truffles a unique and flavorful twist."
- "They were so easy to make and everyone loved them."
- "I made a double batch to give as gifts to friends and family."
- "I added a touch of cinnamon to the cocoa powder for extra flavor."
Special Precautions and Tips:
- Use good-quality chocolate for the best flavor.
- Make sure the chocolate and cream are melted smoothly.
- If the truffle mixture is too soft to shape, refrigerate for longer.
- If the truffle mixture is too hard, add a little more cream.
- Dust the truffles with cocoa powder before serving to prevent them from sticking together.
