- 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
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.
Recipe courtesy of Capitale