My absolute favorite chocolate confections are truffles with thick creamy centers.
If you’ve ever had the chance to try a Godiva pumpkin truffle (a seasonal treat that costs $4/pop), you’ll know exactly where I’m going…
Their pumpkin truffles are to die for, but can I really afford it? No. So, I decided to try my hand at making some at home. I scoured the web for a recipe, finding many that were cocoa-dusted chocolate + pumpkin truffle balls and only one similar to Godiva’s.
Thank you, Man Tested Recipes. Your recipe for Pumpkin Truffles is genius!
I had to modify the recipe to exclude almonds and include ingredients I have on hand. Here is my take on this luscious pumpkin-filled candy.
Chocolate-Coated Pumpkin Truffles
Yield 12 large truffles, 24 miniature | Prep time: 25 minutes | Freezer time: 3+ hours
- 1 1/4 cup crushed graham crackers
- 1/4 cup crushed sunflower seeds
- 1/3 cup powdered sugar, sifted
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- dash of nutmeg
- 1/3 cup + 2 tbs pumpkin puree
- 2 tbs apple sauce
- 2 cups chocolate chips or more
- 1 tsp vegetable oil
+ wooden skewers
Crush graham crackers in food processor until very fine. Reserve 2 tbs of the crumbs for topping. Transfer crumbs to a large bowl. Process the sunflower seeds until very fine, and combine with graham crumbs. Add in sifted powdered sugar and spices. Stir to combine. Add pumpkin and apple sauce, stirring until the dry mixture is moistened. Use a dough baller to scoop pumpkin mixture and roll into a ball. Depending on the size of your dough baller, the truffles can be 1/2″ to 1″ in diameter. Place truffle balls into the freezer for 2 or more hours, until firm.
Place chocolate chips and vegetable oil into a glass bowl, and set over simmering water on the stove. Melt the chocolate chips, stirring until smooth. Remove bowl from heat. One at a time, skewer a truffle ball from the tray in the freezer, and dip it into the melted chocolate. Coat the truffle completely and allow any excess chocolate to drip off. Dip the chocolate ball into the reserved graham crumbs while the chocolate is still soft. Set the skewer on a rack to harden slightly (check out my snazzy chocolate dipping tip in the photos below!) Repeat with all the remaining truffles. Transfer the finished truffles to the freezer to harden for another hour or more until firm.
Here are the truffle balls right out of the freezer, ready to be dipped. I used the skewer to keep my fingers clean.
The skewers also made it easier for the chocolate to set up without getting all over the cookie racks. I wedged the skewers in between the metal bars of the rack, and the truffles were suspended in air for a few minutes to set up.
When I was ready to move them to the fridge, I just pushed the cookie rack over the edge of the counter, and pulled the skewers out from the bottom of the truffle. Seamless!
This is one of the fanciest things I’ve ever made, second only to the zebra cakes (those were such a labor of love!)
The taste is almost as refined as the Godiva truffle, without the heavy price tag. Next time, I’ll use a smaller scoop for miniature truffles.
And trust me, there will be a next time with these pumpkin truffles.