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 ... 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!
Keyword chocolate, dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 40 minutesminutes
Servings 16
Ingredients
Dark chocolate pumpkin walnut truffles
150g72% couverture chocolate, choppedroom temperature
75gfresh warm pumpkin puree
60g30% fat cream
10gcocoa powder
4gpumpkin pie spice
75gchopped walnuts
To coat
125gdark 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.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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13 thoughts on “Dark chocolate pumpkin walnut truffles … sweets for the festive season”
When are the other ingredients, like the pumpkin spice and walnuts added in? The instructions make no mention of them
I am thankful to be here on this article and i was taking a look on this post and then i found something fresh here.You have good choices to share something fresh here.Thanks for this information.
Eating is something that everyone loves to do, and what’s better than sitting in the comfort of your home, reading your favorite book, watching some show or film or just idling with your family.
Hi Manisha, I normally wrap the pumpkin in foil and bake it at 180C for 25-30 minutes/until soft. I like to puree it when it’s warm, then cool and refrigerate.
When are the other ingredients, like the pumpkin spice and walnuts added in? The instructions make no mention of them
I do apologise. Now updated. Thanks for pointing it out Nishka.
I am thankful to be here on this article and i was taking a look on this post and then i found something fresh here.You have good choices to share something fresh here.Thanks for this information.
You had written a very amazing article in very easy language which is easy to understand for all the peoples.
Thank you for this article…
That’s so sweet of you Saesha. Thank you so much
Very nutritious and delicious. Best for Kids.
Eating is something that everyone loves to do, and what’s better than sitting in the comfort of your home, reading your favorite book, watching some show or film or just idling with your family.
This is very good article. Thanks for sharing.
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You are most welcome. Thank you for stopping by.
This is very good article. Kepp up the good work. Keep sharing.
Thanks You.
Me being a noveau baker, could u pls elaborate how to make the pumpkin puree exactly?(Eg the oven settings if done in a convection oven)? Thanks
Hi Manisha, I normally wrap the pumpkin in foil and bake it at 180C for 25-30 minutes/until soft. I like to puree it when it’s warm, then cool and refrigerate.