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chocolate pumpkin pecan truffles

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Spotted this recipe in a magazine from the pharmacy shop and was fascinated by the combinations of ingredients. Chocolate and pumpkin! Oh yum! Gotta try this one! Photo: foodnetwork.com

(1 rating)
yield serving(s)
prep time 3 Hr
method Refrigerate/Freeze

Ingredients For chocolate pumpkin pecan truffles

  • 16 oz
    dark chocolate bar or chips, divided
  • 2 Tbsp
    coconut or soy creamer
  • 2 Tbsp
    brown sugar
  • 3/4 c
    canned pumpkin puree
  • 1/4 tsp
    ground cinammon
  • 1/8 tsp
    ground ginger
  • 1 pinch
    ground nutmeg
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    salt
  • 3/4 c
    crushed pecans
  • 2 tsp
    canola oil

How To Make chocolate pumpkin pecan truffles

  • 1
    Over low heat, melt 4 ounces chocolate in a microwave or double boiler. Add creamer and brown sugar; mix thoroughly. Set aside to cool.
  • 2
    Add the pumpkin, cinnamon, ginger, nutmeg, vanilla, and salt to the melted chocolate mixture; mix well.
  • 3
    Stir in the pecans until just mixed. Cover and refrigerate for 30-60 minutes.
  • 4
    Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for at least 1 hour, or until hard.
  • 5
    In a microwave or double boiler, melt remaining 12 ounces chocolate and oil, stirring until very smooth. Remove from heat. Using a fork, dip each ruffle in chocolate until well coated; place on parchment-lined baking sheet.
  • 6
    Refrigerate. Remove truffles from fridge 5-10 minutes before serving.
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