Pumpkin Chocolate Truffles Recipes

DARK CHOCOLATE PUMPKIN TRUFFLES

Dark Chocolate Pumpkin Truffles image

The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. -Monica Mooney, Roseville, California

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

Ingredients

2/3 cup reduced-fat cream cheese
1/2 cup confectioners' sugar
2/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2-1/4 cups crushed reduced-fat graham crackers
1 package (10 ounces) dark chocolate chips

Steps:

In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape., Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm., In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CHOCOLATE TRUFFLES

Pumpkin Chocolate Truffles image

These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.

Provided by Yoly

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 9

Ingredients

1 ¼ cups crushed cookies (such as Biscoff®)
½ cup ground almonds, toasted
¼ cup powdered sugar
½ teaspoon pumpkin pie spice
¼ cup pumpkin-flavored coffee liqueur (such as Pumpkin Spice Kahlua®)
½ cup chocolate chips, melted
¼ cup pumpkin puree
1 tablespoon pumpkin syrup (such as Torani®)
24 pumpkin seeds

Steps:

Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 22.3 mg, Sugar 5.2 g

PUMPKIN TRUFFLES

Pumpkin Truffles image

Provided by Food Network

Categories dessert

Time 3h3m

Yield 40 to 60 truffles

Number Of Ingredients 11

Ingredients

1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier)
6 ounces melted dark chocolate
3 ounces cocoa powder

Steps:

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. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.

WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES

White Chocolate Covered Pumpkin Truffles image

Pumpkin and spice infused dark chocolate ganache, enrobed in creamy white chocolate. Make these and everyone will think you're some kind of haute confectioner! prep time is just an assumption, and also include all chilling times.

Provided by JamesDeansGirl

Categories Candy

Time 3h

Yield 30 truffles

Number Of Ingredients 11

Ingredients

1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups heavy cream
1 lb dark chocolate, finely chopped
1 ounce butter, softened
1/4 cup Kahlua (optional) or 1/4 cup orange liqueur (optional)
6 ounces white chocolate, melted
3 ounces cocoa powder, for rolling

Steps:

In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
In another saucepan over high heat, add the cream; remove from heat when it boils.
In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
Chill again until chocolate sets; bring to room temperature before serving.

Nutrition Facts : Calories 183.1, Fat 16.8, SaturatedFat 10.4, Cholesterol 24.6, Sodium 21.7, Carbohydrate 12.1, Fiber 3.6, Sugar 5.4, Protein 3.2

PUMPKIN PIE-SPICED CHOCOLATE TRUFFLES

Pumpkin Pie-Spiced Chocolate Truffles image

This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.

Provided by Diana71

Categories Desserts Candy Recipes Truffle Recipes

Time 1h25m

Yield 10

Number Of Ingredients 6

Ingredients

4 ounces semisweet baking chocolate, finely chopped
1 tablespoon softened butter
⅓ cup heavy cream
½ teaspoon pure vanilla extract
2 tablespoons pumpkin pie spice
1 teaspoon superfine sugar

Steps:

Place chocolate into a heat-proof bowl and drop butter on top.
Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.8 g, Cholesterol 13.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 11.8 mg, Sugar 6.1 g

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