Pumpkin chocolate truffles are a delicious sugar free, low carb and gluten free treat with warm spices and rich chocolate.
The flavour combination of warm pumpkin spice and chocolate is utterly delicious. A great holiday sweet treat that is easy to make.
Homemade Pumpkin Spice
I usually mix my own pumpkin spice but you could happily use the pumpkin spice from the stores. 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 to work my magic.
My pumpkin spice mix is made up of:
- All Spice
You could add nutmeg too. Homemade pumpkin spice varies to your own particular taste.
How to make pumpkin chocolate truffles
For the canned pumpkin puree we have tried both plain and pumpkin pie puree. With the canned pumpkin pie puree check the labels for sugar and additives.
Making chocolate truffles is an easy sweet recipe and is just chocolate and cream melted together. To keep the sugar content low, use a high cocoa solid chocolate at least 70% cocoa solids.
I learned how to make chocolate truffles from a cooking class I attended when we lived in Dubai and have used this method. Half the chocolate is melted in a Bain Marie, then the remaining chocolate is added. Cream is mixed in with spices and the pumpkin puree. The mixture is left to set, then balls are formed.
The pumpkin truffles can be served plain or rolled in chopped nuts, cocoa powder or unsweetened desiccated coconut. For the nuts, try chopped pecans or almonds. Cinnamon or a mix of pumpkin spice would work but perhaps gently roll half of the ball in this mixture as it may be too overpowering.
Storing chocolate truffles
Keep the pumpkin chocolate truffles in a sealed container in the fridge. They are made of chocolate and cream which does not store well at room temperature. I would guess that these would last about 5 days or even more but they have been devoured in days in our house!
If your truffle mixture does not set firmly after an hour, you may need to add more chocolate. Gently reheat the mixture in a Bain Marie and add more chocolate chips to the mixture. Then chill.
These would make a lovely gift for the holiday season in a pretty sweet box and set in truffle wrappers.
More low carb sweet treats
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This recipe was originally posted in December 2014. The photos and content have been revised but the recipe remains deliciously the same.
Pumpkin Chocolate Truffles
- ½ cup Pumpkin puree
- 8 oz Dark chocolate (70%+ cocoa solids)
- ½ cup Heavy/Whipping Cream
- 1 teaspoon cinnamon
- 1 teaspoon ginger, ground
- ½ teaspoon all spice
- ¼ teaspoon ground cloves
- ¼ cup cocoa powder unsweetened
- ¼ cup desiccated coconut unsweetened
- ¼ cup chopped pecans
- 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. OR use a small cookie scooper to make the truffles balls.
- Roll the balls in the coating of your choice (optional)
- Eat and enjoy!
- Store in the fridge.