Chocolate Pumpkin Truffles

The first time I made these was for my wife on our first anniversary, as a little homage to the chocolate truffles we gave out as favors at our wedding.


  • 4 oz bittersweet chocolate, chopped
  • 4 oz semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/3 cup pumpkin puree, (not pumpkin pie filling)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 1 lb chocolate candy coating


  • place chopped chocolate in a glass bowl

  • combine cream, pumpkin puree, salt, cinnamon, and nutmeg in a small saucepan over medium-high heat, stirring until combined and smooth

  • when mixture just starts to boil, immediately remove from heat and pour through a strainer over the chocolate (the strainer is to catch any bits of pumpkin pulp)

  • whisk thoroughly until the chocolate is complete melted and smooth

  • let cool for about 10 minutes on the counter, then place plastic wrap directly on surface of mixture and refrigerate for about 2 hours (until mixture is firm)

  • scoop out mixture and roll into balls in your hands (latex gloves are very helpful for keeping this from getting too messy, as the heat from your hands will melt the mixture slightly, which helps to form the ball but also gets chocolate everywhere)

  • place formed balls back in the fridge

  • after balls have been in fridge for 10 minutes, melt the chocolate candy coating according to instructions

  • when chocolate is melted, remove balls from fridge

  • one at a time, dip the balls, coat them completely, then set them aside on a tray lined with wax paper (use candy dipping tools or a fork to do this)

  • refrigerate for about 10 more minutes to allow candy coating to set, and enjoy!

  • store in fridge, and allow about 10 minutes to come to room temperature before eating

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