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Spiced Chocolate Truffles

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
  • Total Time
    Prep: 45 min. + chilling Cook: 5 min,
  • Makes
    about 2 dozen

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.
Editor's Note: This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Nutrition Facts
1 truffle: 89 calories, 6g fat (4g saturated fat), 10mg cholesterol, 7mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

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