Photo: Pumpkin Truffles Recipe
Ingredients
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground gloves
- 2 cups cream
- 1 pound dark chocolate, finely chopped
- 1 ounce butter, room temperature
- 1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier)
- 6 ounces melted dark chocolate
- 3 ounces cocoa powder
Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By LupiniQueen
Elizabeth, Pa.
on October 06, 2011
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The key to success of this recipe, in my opinion is to first make sure when cooking the pumpkin mixture is very DRY. Only add half the amount of cream specified and reduce the liquor by half as well.
Add more spice amount, to taste. It will not be so be wet and will h...ave a better, tasty end result. BUON APPETITO!
By crevisto
on October 28, 2010
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I have never made truffles before and was very excited to try this recipe. They would have been good, but the center would not harden enough to be dipped into chocolate. I would not recommend this recipe unless you know how to change it to make the filling harden correctly.
By Confuzzeld
West Bloomfield, MI
on October 05, 2010
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Great Idea, Bad Concept - Would have been a great recipe!!! Warning...to make a truffle that you can actually form and coat, use 2 TBSP of Heavy Cream, not 2 Cups. I used 1/2 Cup and the filling was still WAY to soft. Would have worked if I had made chocolate molds to fill with the cream, that seal with chocolate. Also, I would suggest using white chocolate so you can taste the pumpkin.
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