Pumpkin Spice Semi-Sweet Chocolate Truffles

Inspiration

When Daniel and I initially started making and creatively packaging truffles together, we began with some recipes such as basic chocolate truffles as well as peanut butter chocolate truffles. Of course, when Pumpkin Spice Latte season arose, I had to ask Daniel for the best way to make pumpkin spice truffles. He said “take the recipe I gave you for Peanut Butter Truffles and replace the peanut butter with pumpkin puree and add pumpkin spices”. Sounds easy enough. And sounds delicious for sure. My first attempt was with a rather moist puree, so my truffle ganache turned out a lot softer than I wanted. Daniel’s tip: warm up the ganache, add more chocolate , allow the ganache to set again then continue with the usual scooping, shaping and coating. Which is what I did. They turned out excellent. I coated them with chopped, roasted, salted pumpkin seeds; which was a bit too much coating given that the seeds were salted. Next time I will simply garnish the chocolate-dipped truffles with a few whole, roasted pumpkin seeds. Adding chopped roasted pumpkin seeds enhances the texture of the truffle centres if you like a bit of crunch. Just don’t add too many if you are using salted seeds. Over time I will continue to make further adjustments to this recipe and encourage you to do the same. I am also going to make some simple spiced truffles (without the puree) by adding the pumpkin pie spices to the chocolate truffle recipe.

Ganache Ingredients

• 2/3 cup heavy (35%) cream
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 8 oz ( g) semi sweet chocolate, finely chopped
• 1 cup pumpkin puree
• 1 tsp vanilla
• 2 tbsp butter
• chopped, roasted, salted pumpkin seeds (optional)

Coating and Garnish Ingredients

• 8 oz. (500g) chocolate (milk, white, semi-sweet or dark), preferably tempered *see notes
• whole or chopped roasted pumpkin seeds (garnish) (optional) *see notes

Ganache Mixing Instructions (option 1 – add chocolate to warmed cream)

1. heat cream with spices and salt until boiling in bowl (microwave or oven) or pot (stove top)
2. let heated cream sit a few minutes before next step
3. add chopped chocolate to the bowl/pot in which you have warmed cream
4. gently move the chocolate so the warmed cream covers it, do not stir yet
5. let the chocolate and cream sit for a few minutes to warm the chocolate
6. mix just until the chocolate is melted and the ganache is smooth
7. add in vanilla, butter and pumpkin puree (and optional chopped pumpkin seeds)
8. mix just until the ganache is smooth
9. transfer to a container or leave in existing bowl/pot until the ganache has set

Ganache Setting Instructions

1. time permitting, let ganache sit until reaches room temperature then cover with saran or bowl/pot lid
2. time permitting, let ganache sit covered overnight at room temperature until completely set
3. once the ganache has set you can store in fridge or freezer until you are ready to scoop and form truffle centres, this should not affect the ganache. Before scooping / forming truffle centres the ganache should be left at room temperature long enough so that it can be scooped.
4. alternatively you can cover the ganache and cool immediately in fridge or freezer but it may affect texture a bit

Ganache Scooping Instructions

1. scoop using size 100 (approximately 2 tsp) scoop onto parchment or waxed paper lined sheet
2. gently shape scooped centres into spheres, remembering that truffles do not need to be perfectly round
3. if the centres are quite soft, you may want to let them set a bit before you gently form into spheres and so that they are a bit easier to dip

Notes

Makes xx truffles using size 100 scoop

Trouble-shooting Tips

If the truffle ganache is too soft to scoop and dip, you can whip the ganache and let it sit again. Or you can warm up the ganache, add some more finely chopped chocolate, stirring until the additional chocolate is fully melted and incorporated then let the ganache re-set. Or you can chill or freeze the ganache before scooping and shaping into spheres. You can also coat the ganache centres in shifted cocoa powder before coating in tempered chocolate.

If the truffle ganache is too thick or is crumbly, you can warm up the ganache, add some warmed cream, stirring until the additional cream is fully incorporated then let the ganache re-set.

Other Recipes To Try

Pumpkin Spice Semi-Sweet Chocolate Truffles

Crunchy Peanut Butter Semi-Sweet Chocolate Truffles

Smooth Peanut Butter Semi-Sweet Chocolate Truffles

Crunchy Peanut Butter Milk Chocolate Truffles