So, yes, yet another pumpkin recipe. Just one more and then I promise we’ll return to another food group. : )
These are super quick and easy, and I love the idea of serving them with pumpkin fudge and pumpkin sea salt caramels for a little pumpkin sweets buffet this fall.
You could easily make these ahead of time and store in a container in the fridge or freezer.
They are a little softer than regular truffles, but the chocolate exterior gives a nice crunch.
PUMPKIN SPICE TRUFFLES
10 oz white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 cups dark chocolate chips
Melt the white cholcolate chips in a double boiler or microwave.
Add everything else except dark chocolate, stir until well combined.
Put mixture in the fridge to cool.
When cool, drop by spoonfulls onto a parchment or silicone lined tray.
Put in the freezer to harden.
Roll with your hands to get a smooth ball.
Melt dark chocolate, and dip bottom half of balls in chocolate.
Then drizzle the top with more chocolate.
Or, dip entire ball in chocolate.
Return mixture to fridge to cool and set chocolate.
Recipe adapted from Tasty Kitchen