Pumpkin truffles are just as decadent and delicious as chocolate truffles. A delicious keto, low carb and gluten free treat.
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. 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.
I usually mix my own pumpkin spice, as per the recipe, but you could happily use the pumpkin spice from the stores. It’s mainly because I rarely see pumpkin spice for sale where I live. Or the odd time that I do come across it, it’s so expensive, I leave the shop swearing and head to my spice rack.
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
- 8 oz Dark chocolate (70%+ cocoa solids)
- 1/2 cup Heavy/Whipping Cream
- 1 teaspoon cinnamon
- 1 teaspoon ginger, ground
- 1/2 teaspoon all spice
- 1/4 teaspoon ground cloves
- 1/4 cup cocoa powder unsweetened
- 1/4 cup desiccated 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!