If you have ever made chocolate truffles, this is just as simple except you add some pumpkin puree and spices in. Just delicious and very addictive.
I just love the flavour combination of chocolate, pumpkin and spices…almost as much as dark chocolate and raspberry….(drools over keyboard). When finished, I rolled mine in cocoa powder and some in coconut. You could always add a dash of liquer too, under the guise of “well, it’s the holiday season”. Which is my personal excuse for cracking open a bottle of something on Christmas Day.
These would make a lovely gift for the holiday season too. Or just eat them all yourself, then sob quietly in the corner..
1/2 cup pumpkin puree
225g dark chocolate (I use at least 70% cocoa solids)
1/2 cup cream
1 tspn ground cinnamon
1 tspn ground ginger
1/2 tspn all spice
1/4 tspn ground cloves
To coat (optional)
1/4 cup cocoa powder
1/4 cup dessicated coconut
- Melt half of the dark chocolate in a bain marie (or bowl over simmering water). Remove from the heat, and add the remaining chocolate, stirring until all has melted.
- Add the cream, spices and pumpkin and mix thoroughly.
- Place in the refrigerator for 1 hour to firm up.
- Remove and take small teaspoons of the truffle mixture, roll into balls and place onto a layer of parchment paper.
- Roll the balls in the coating of your choice (optional)
- Eat and enjoy!
Makes 20-30 balls
Nutrition: Per Ball (based on 25 balls): 66 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carb