Spiced Chocolate Truffles Recipe

Spiced Chocolate Truffles Recipe
Spiced Chocolate Truffles Recipe photo by Taste of Home
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Spiced Chocolate Truffles Recipe

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I make truffles for family events and gift giving. Someone once asked me to add pumpkin spice, and now my recipe is legendary. —Gerry Cofta, Milwaukee, WI
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 5 min,
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 5 min,

Ingredients

  • 12 ounces milk chocolate baking bars, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons canned pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  • Baking cocoa
  • Candy eyeballs, optional

Directions

Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes.
Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours.
Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.)
If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator. Yield: about 2 dozen.
Editor's Note: This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Originally published as Spiced Chocolate Truffles in Simple & Delicious October/November 2015

Nutritional Facts

1 truffle (calculated without candy eyeballs): 89 calories, 6g fat (4g saturated fat), 10mg cholesterol, 7mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 12 ounces milk chocolate baking bars, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons canned pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  • Baking cocoa
  • Candy eyeballs, optional
  1. Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes.
  2. Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours.
  3. Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.)
  4. If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator. Yield: about 2 dozen.
Editor's Note: This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Originally published as Spiced Chocolate Truffles in Simple & Delicious October/November 2015

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