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!
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.