Pumpkin Spice Truffles
It’s November, which means it’s full-on Christmas time in my house! We’re that crazy house with the tree up and the lights out before Halloween’s even over. It comes from years of working retail and feeling like the hectic nature of the season takes away all of the joy. To feel like I even have a Christmas, I’ve had to start the celebrations early. But even though I live in my own little winter wonderland, I have to admit that in reality it’s still fall. Which is why I’ve decided to make pumpkin spice truffles.
A truffle is a wonderful, fudgy little delight. It’s like a chocolate bar made more indulgent by the addition of butter and cream. For these pumpkin spice truffles, I wanted to avoid the current stereotype of pumpkin spiced food: overly sweet. So I used a blend of semi-sweet and dark chocolates to make sure there was some bitterness to keep it from reminding you of a certain overly-sugared coffee drink.
To further avoid any resemblance to a PSL, I scaled wayyyy back on the amount of pumpkin spice I added. Half a teaspoon was ideal for me, because chocolate is the majority of the flavor and then you get a hint of autumnal spice at the end. If you’re a fan of pumpkin spice, add a whole teaspoon. If you’re a psycho who takes their PSL via IV, add two teaspoons. Or more, even. It’s your rodeo.
The key to keeping these guys from sticking to each other once they’re finished is coating them. To add a little festive color, I crushed up some orange sanding sugar in a mortar and pestle. If I kept the sugar whole, the granules were too large to fully coat the truffles. You could also use a mix of espresso powder, pumpkin spice, cocoa powder, or powdered sugar to coat your truffles and ensure they don’t stick together. These keep sealed in the fridge for a few weeks, but are best enjoyed straight from the cold so they keep their shape and texture. If serving for a crowd, don’t bring them out of the fridge until they’re ready to be eaten!
The base for this recipe comes from Nadiya Hussain’s book Nadiya’s British Food Adventure. You may recognize her from my popular post recreating her Skillet Cookie! She is one of my all-time favorite bakers from The Great British Bake-off, and I am so happy for her success. Her recipes are stellar, and I’m sure the original of this recipe (using white chocolate and grapefruit zest) is amazing. Make sure to check her books out, and if you’re feeling generous, I’ve got her latest one on my Christmas list.
I took a break from my more research-intense #GentGoesGlobal posts to make a simple dessert, and it’s a joy to be able to pop these in between recipe testing sessions. Though I have to be careful, they’re addictive and not too healthy! I can’t wait to share more of the things that I have in store, but until then; here’s to good drinking, great eating, and even better living.
Pumpkin Spice Truffles
Ingredients
- 200 ml heavy whipping cream (about 1 cup)
- 50 g unsalted butter (about half a stick)
- 100 g semi-sweet chocolate chunks
- 300 g dark chocolate chunks
- 1 tsp vanilla extract
- 1/2-2 tsp pumpkin spice (depending on your PSL tolerance)
- 4 oz orange sanding sugar, ground (or coating of your choice, see post above for ideas)
Instructions
- Place the chocolate in a large heatproof bowl. Add the butter and cream to a saucepan over medium heat and heat it until just before it simmers. Pour it over the chocolate and let sit for 5 minutes.
- Add the vanilla and pumpkin spice, then stir until all streaks of cream are blended in and the mixture is a uniform dark brown. Cover the bowl and chill in the fridge for 2-3 hours or overnight, until it is hard enough to shape.
- When you're ready to form your truffles, fill a shallow bowl or dish with the sanding sugar or coating of your choice. Run a metal spoon under hot water and wipe dry, then use to scoop a tablespoon of mixture. Shape with your hands and then toss in the coating to cover. Transfer finished truffles to an airtight container before continuing the process to use all of the mixture. Store the container in the fridge for up to two weeks. Serve chilled straight from the fridge, and enjoy!