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Cinnamon Pumpkin Truffles Recipe

Even novice candy makers can prepare these simple and satisfying confections. The blending of pumpkin and chocolate is wonderful!—Cherie Sechrist, Red Lion, Pennsylvania

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Cinnamon Pumpkin Truffles Recipe

Prep: 35 min. + chilling

Yield: 24 Servings

35 35

Ingredients

2 cups white baking chips
1/4 cup heavy whipping cream
1/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
14 ounces dark chocolate candy coating, coarsely chopped
2 tablespoons shortening
Chocolate and white sprinkles

Directions

In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable.
Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm.
Store in an airtight container in the refrigerator. Yield: 2 dozen.

To Make Ahead: These truffles can be made three days before serving. Store in an airtight container in the refrigerator.

Nutritional Facts 1 truffle equals 181 calories, 11 g fat (8 g saturated fat), 5 mg cholesterol, 14 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cinnamon Pumpkin Truffles in Taste of Home Christmas Annual Annual 2010, p169