Pumpkin Spice Truffles

Truffles

The fall holidays are fantastic ones: Halloween is all about costumes and candy and Thanksgiving is all about food. Here is how to make one of our favorite fall treats: pumpkin spice truffles. (Yum.)

To get the note-perfect flavor of traditional American pumpkin pie, we use the spice ratio from the old-standard can of Libby’s pumpkin (here is the recipe from under the label). Bittersweet chocolate has a stronger flavor than that of pumpkin, so we actually use twice the spice of a pie for a small batch (well, small for us batch) of truffles. The amazing thing is that these pumpkin-free wonders taste uncannily like pumpkin pie. Not that anyone will have trouble distinguishing your truffles and a pie, but you just might get asked, “Are these actually made with pumpkin?”

One of the reasons that this works is mouthfeel. Pumpkin pie has a texture that is relatively unique amongst common American foods: a silky smooth, sweet dessert nuanced with papery grains of spice. By adding the same spice mixture to a silky chocolate truffle base, we create a second food matching that esthetic– and the illusion can be startling.

Like other covered truffle recipes, there are two steps: making the filling (ganache) and the coating it.

Choco Ball1 Ganache:

  • 8 oz. bittersweet chocolate
  • 3/4 cup heavy whipping cream*
  • 1 tablespoon whisky or cognac
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

 

Put hot tap water (not so hot you can’t hold your hand in it) in the bottom of a double boiler and mix the chocolate and cream in the top. Stir gently with a wooden spoon, every once in a while, until the mixture is melted and smooth. You will need to replace your water regularly to keep it at the right temperature. (Do not put it on a burner. If it gets too hot, the chocolate and cream mixture will “break” and you will end up with flecks of butter in your truffles.) When the chocolate and cream are mixed, stir in the spices and booze. Pour into a nonreactive bowl and chill overnight or at least until mixture is solidified.

[*Experts may want to use a little more cream. You will end up with a center that is softer, but more challenging to work with.]

When your ganache has solidified, melt additional– and unadulterated– bittersweet chocolate for the coating. Use the same low-temperature double-boiler procedure for the melt. Overheating in this case will break the temper of the chocolate and ruin the glossy finish. (Retempering is possible, but a hassle.)

While the chocolate is melting, scoop the ganache into balls. Roll between your palms if necessary to get a rounder shape. Store the rolled balls in the fridge or freezer until the coating chocolate has melted fully.

Choco ball2

Once the coating chocolate is melted nicely, dip the rolled balls into it, one at a time. Scoop them out on a fork– or a more specialized dipping tool if you have it– and gently shake excess off to leave a thin coating. Set down on a non-stick surface such as parchment paper or a plastic storage container.

Scoop
Chocolate

After coating hardens, optionally decorate with orange couverture or icing, like our Jack-o-lantern shown up top, or serve plain, like so.

There are a few more tips on truffles in our discussion of the spiral dipping tool. It certainly helps to start with good chocolate. Ghirardelli 60% chips are widely available and a remarkably good bargain in the larger bags.

One word of caution: truffle making may diminish your desire to eat chocolate (licking all those irresistible spoons can lead to chocolate saturation). However, this flavor is one that even the veteran truffle makers want to eat. Enjoy!

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12 thoughts on “Pumpkin Spice Truffles

  1. Alrighty, I have a challenge for you. Can you make a chocolate temperer? Can you make an automatic one that’ll do at least a pound of chocolate? I’m thinking that’s probably the highest calling of the Arduino myself, but I’m not an electronics person, I’m a cook. Just think, chocolate dipped bacon, chocolate mobius strips, and chocolate dipped chocolates! I know you can buy a commercial temperer for $750, but can you, my lovelies, make one with a simple brain and say, a light bulb for heat, that auto-tempers? I dare ya……

    *grin*
    ~Hellga Volldampf

    • Somewhere between 15 and 50, depending how big or small you make your truffles, and how thick your coating is. I would never make less than a double recipe, but then again, *I* don’t mind having hundreds of truffles filling up the fridge. ;)


      Windell H. Oskay
      drwho(at)evilmadscientist.com
      http://www.evilmadscientist.com/

  2. You inspired me to make pumpkin truffles. I mixed pumpkin, a little cream, pumpkin pie spice, and white chocolate to try to firm it up. I ended up having to freeze little blobs, and they made a mess when I tried to dip them. Next round, I’ll leave out the cream. If that doesn’t work, I’ll do them in molds. They taste wonderful, though!

    Have fun in Austin. :)

    Patti

      • I think molding is the answer. Luckily I live near a really great little cake decorating shop, and they have lots of candy molds. I made incredible peanut butter cups in my madeleine pan once, but they were huge for candy.

        Patti

  3. There was a time before electronic ignition of gas ovens that allowed a cook to just put a pound of chocolate in a vessel and temper it overnight. If you are lucky enough to have one of these………..

  4. I wanted to try to make these as soon as I saw the recipe, but I have not had an excuse to do so until today when my job held a Thanksgiving potluck. Because I work with kids, I replaced the whisky/cognac with more cream. The truffles were more difficult to keep their shape than other truffles that I have made in the past, but that was probably due to my lack of technique. I sprinkled orange sugar on top, which made their odd shapes look more appealing. They were a huge hit. HUGE. Thanks for the recipe!

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