Pumpkin Spice Truffles
Recipe source: http://www.kikiverde.com/2015/09/02/pumpkin-spice-truffles-naturally-vegan-gluten-free/
Yields: about 6 dozen
- Filling Ingredients:
- 1/4 cup butter
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup light corn syrup
- 1 tablespoon pumpkin pie spice
- 4 - 4.5 cups (packed) powdered sugar
- Chocolate Coating Ingredients:
- 10 ounces semi-sweet chocolate chips
- 1 tablespoon virgin coconut oil
- Other things you'll need:
- mini muffin wrappers
- sheet pan lined with parchment paper
- Wilton candy dipping set (this is highly recommended for your sanity, if you don't get one you can use a fork and spoon.)
To Make the Filling:
In a large mixing bowl combine the wet ingredients-- the softened butter/butter alternative, pumpkin puree, and corn syrup-- together and mix with a wooden spoon until well-combined.
Add in the tablespoon of pumpkin pie spice and mix well.
Add in the packed powdered sugar a cup at a time, mixing until completely incorporated before adding the next cup. When you get towards the end of mixing in the powdered sugar it becomes dry and easier to fully incorporate everything together by using your hands instead of the wooden spoon. Knead it together until the texture resembles cut-out cookie dough. It should hold together easily and have a slight tackiness to it but not be "sticky" like peanut butter. If it is sticky add the additional 1/2 cup of powdered sugar.
Place the mixture into the refrigerator and chill for at least an hour until firm.
Prepare a large sheet pan by lining it with a sheet of parchment paper. (Make sure the pan fits in your fridge because you will need to chill these again.) Using a teaspoon measure, scoop a mostly level teaspoon of the filling into your hand and roll gently between your palms until you form a ball. (I estimate these are between 3/4 inch - 1 inch round.) Place the filling ball onto the parchment-lined pan and continue until you have used up all the filling. (I end up with around 6 dozen balls.) Place the sheet pan with the filling balls back into the fridge to chill and firm up for another hour before dipping in chocolate.
For the chocolate coating:
In a medium-size bowl, microwave the chocolate chips and 1 tablespoon coconut oil in 30 second increments, stirring well between each, until melted. About 1 minute 30 seconds - 2 minutes. Stir until any lumps are gone.
Remove the tray of filling balls from the fridge just before beginning. You can either dip the chocolates and replace them into the same tray or start a second parchment-lined tray for the chocolate-covered truffles.
Using a fork or the circular shaped Wilton dipping tool, place a ball of truffle filling into the chocolate and roll it around so that it is completely coated in the chocolate. Remove it from the chocolate using the dipping tool, pausing for a few seconds over the bowl (I even tap it on the side of the bowl a bit) to allow excess chocolate to drip back into the bowl, then set onto the parchment-lined baking sheet. (I sort of tip the tool to the side and let the truffle roll off onto the parchment.) Continue until all the balls of filling have been coated. Work quickly so that the chocolate does not
cool too much. If you find that it does, you can rewarm it for 15 seconds in the microwave and stir for a few seconds until the chocolate loosens up again. Top with a few sprinkles.
Some tips on the dipping process:
-- The chocolate will remain tacky for a little while, so you can usually do sprinkles after every 3-5 truffles and still have them adhere to the chocolate.
-- If you have a small naked spot where the filling is showing or your tool scuffed the edge of the chocolate you can gently rub the edge of the dipping tool over the chocolate like a paintbrush to fill it in a bit. Do this only when the chocolates are still wet and before adding the sprinkles.
-- If you find your chocolate is pooling a lot at the base of the truffle when you place it on the parchment you are using too much chocolate, let it drip for a little longer over the bowl before placing it onto the parchment.
-- I find that after about 20 minutes the chocolate coating in the dipping bowl becomes viscous and more difficult to dip into. I microwave it for about 15 seconds and stir until it becomes thin and loose again.
Once you have dipped all the chocolates and added the sprinkles, refrigerate the tray of truffles until they firm up, about an hour or so depending on the thickness of the chocolate and your temperature/humidity levels. Once they have firmed up, transfer each truffle to a mini muffin paper and place into a tin or tupperware. Store in the refrigerator for up to two weeks. (You can also freeze them for longer-term storage!)
To serve: Bring the truffles up to room temperature for about 20 minutes, then devour! I like to serve them wrapped in their decorative papers on a tray or in a tin.