Pumpkin Pie-Spiced Chocolate Truffles
This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.
- Serves: 10 persons
- 4ounces semisweet baking chocolate, finely chopped
- 1tablespoon softened butter
- ⅓cup heavy cream
- ½teaspoon pure vanilla extract
- 2tablespoons pumpkin pie spice
- 1teaspoon superfine sugar
Step 1Place chocolate into a heat-proof bowl and drop butter on top.
Step 2Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
Step 3Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
Step 4Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.