Dark chocolate pumpkin walnut truffles … sweets for the festive season

Dark chocolate pumpkin walnut truffles … if you’ve been a reader of my blog over the years you might have noticed my love for walnuts. For as long as I can remember, I’ve been using walnuts as part of my baking, cooking and desserts especially. Whether it is walnut brownies, walnut torte, oat walnut cookies or then savoury recipes like walnut breads, this is one of my favourite dry fruits. I’ve always known them to be healthy. Delicious goes without saying!!Some of you might ask “Why walnuts?” . Actually these are such a powerhouse of nutrition that I am tempted to reply why ever not walnuts!  The only nut significantly high in plant-based omega-3, alpha-linolenic acid, the walnut has a unique nutrient profile. A daily serving of a handful or 1/4 cup of walnuts offer 4 g of protein, 2g of fibre and is a good source of , the walnut is also a good source of magnesium. Add to that it’s very pleasing flavour profile, and you’ve got an ideal ingredient.It’s no wonder that walnuts are so easy to include as a part of your daily diet. Healthy eating patterns emphasize nutrient-dense, plant-based foods and include a variety of protein sources that like nuts and seeds, legumes etc. Walnuts are so easy to include and pair fabulously with seasonal foods. For eg, think fall and it’s pumpkin season. Dark Chocolate Buckwheat Walnut Brownies, Roasted Pumpkin, Walnut, Cranberry Salad, Walnut Raita, Walnut Dip, Walnut Chocolate Pumpkin Tart, Pumpkin Mousse with Candied Walnuts, a Walnut Genoise with Pumpkin Buttercream, or then these Dark Chocolate Pumpkin Walnut Truffles. I’m sure you get the drift.As each season changes, I think of new ways to integrate walnuts into my diet. I also made a really delicious Soba Noodle salad inspired from an @Ottolenghi recipe from Plenty using persimmons, pomegranates & walnuts. Each time I make a sandwich, I roughly break walnuts into the filling. This is just to say that once you begin thinking about it, there are a million and more ways to enjoy these, not in the least by just munching away!Back from a fabulous trip to SFO to experience the walnut harvest festival with the California Walnut Board, I came back inspired even more {read more about it here}.  There is no stopping me and each day I think up new ways to include walnuts in my recipes.  I made these drop dead delicious truffles keeping in mind Diwali. Look at the ingredient profile and you will see how good they are.The pumpkin puree is made out of our local humble peela kaddu / yellow pumpkin roasted in foil for 45 minutes in a medium oven. Dark chocolate combines really well with pumpkin. This is a are nutrient rich, fibre rich and protein rich dessert that has no added sugar. These are great for diabetics since they have no added sugar, and are vegetarian too. Above all, DELICIOUS!I shared a few with Marryam Reshii, one of India’s most respected and loved food writers, who I was seeing at lunch at Dirty Apron a few days ago. Seeing my posts on Instagram, she threatened to unfollow me if I only posted pictures with no tasters shared! Of these Dark Chocolate Pumpkin Walnut Truffles she said, “…those chocolates were too amazing, more stupendous than I expected! Wish you could do tiny quantities and sell from a cafe…”.I am over the moon. I don’t think I need to say any more! Try them for yourselves this Diwali. They are quick to make, great to eat as a very satisfying snack, and make for a great gift too! How do you use walnuts in your recipes? What are your favourite ways to include them? I’d love to hear from you.

Dark chocolate pumpkin walnut truffles

Dark Chocolate Pumpkin Walnut Truffles ... more ways to use fresh pumpkin puree, dark chocolate & walnuts this festive season. The truffles turned out surprisingly delicious. No added sugar, gluten free, festive, indulgent! And yes, simple as can be!

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 40 minutes mins

Servings 16

Ingredients

  

Dark chocolate pumpkin walnut truffles

• 150 g 72% couverture chocolate, chopped room temperature
• 75 g fresh warm pumpkin puree
• 60 g 30% fat cream
• 10 g cocoa powder
• 4 g pumpkin pie spice
• 75 g chopped walnuts

To coat

• 125 g dark chocolate

Instructions

 

Dark chocolate pumpkin walnut truffles

• Place the chocolate in a large bowl with the warm fresh pumpkin puree, pie spice and walnuts.
• Warm the cream to tepid and pour over the chocolate.
• Whisk with a spatula or balloon whisk continuously until the chocolate melts and is smooth. Whisk in the cocoa powder.
• Cover the bowl with cling-wrap, and chill for 2-3 hours or until firm to touch.
• Using a cookie scoop or round measuring spoon, portion out approx 16 bits. With very clean hands, roll into balls.

To coat

• Gently toss in the melted chocolate with a fork to coat. Chill on a parchment lined sheet until set.
• You could toss a few in tea leaves, shredded coconut, cocoa powder etc as well, pressing gently.

Keyword chocolate, dessert, eggless, glutenfree, homemade, no bake, sweet