Chocolate Hazelnut Pumpkin Pie Truffles {Recipe}

The saying no longer says, “Love is in the air…” it now sings “Pumpkin is in the air…” And it’s true.  The whole summer you miss your pumpkin goodies. The whole fall and winter you load yourself up and at the end you say, I’m never eaten another pumpkin again…Then you repeat the whole process over again the following year. I know you, I “get” you, I AM YOU.

So here we go, pumpkin gluttony from Two Frog Home.  I bet your question is the same as mine, does she really have two frogs in her house?  Dunno, maybe she’s just a one frog kinda home, but posing as if she has two.  Click on over and see for yourself.  I do know however that she has a super-dee-duper recipe that she wants to share with you little pumpkin lovers.

Dark Chocolate Hazelnut Pumpkin Pie Truffles

  •  1/4 Cup Pureed Pumpkin
  • 3 – 3 /12 Cups Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 3/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Allspice
  • Pinch Salt
  • 4 ounces Dark Chocolate
  • 3/4 Cup Hazelnuts (toasted & skins removed before chopping)

Combine the pumpkin puree, vanilla extract, and spices in a mixing bowl.  Add 3 cups of powdered sugar, beating until combined.  Add more powdered sugar if necessary.  I went for a play dough texture – soft and shapeable.  Taking bits of the candy – think whole nutmeg or slightly bigger in size – roll between your palms and form small balls.  Place the balls on a cookie sheet lined with wax paper.  Refrigerate the small balls until firm about 30 minutes.

To toast & skin hazelnuts: Preheat oven to 375 degrees.  Spread the hazelnuts in a thin layer onto a baking sheet.  Bake in the preheated oven for about 10 minutes, shaking the pan occasionally to prevent scorching.  Remove from the oven and immediately place the nuts onto a tea towel and cover.  Let cool for 5 minutes before running the towel covered nuts in between your palms.  This will get most (but not all) of the skins off.  Chop the nuts finely and place onto a plate.

Melt the dark chocolate in the top of a double boiler.  Once its melted.  Pull the pumpkin balls from the fridge.  Working quickly, dip the balls into the melted chocolate and then roll into the chopped hazelnuts.  Place the nut covered balls back onto your wax paper.  When finished, place the completed truffles back in the fridge to harden completely.

Note: You could easily swap the hazelnuts for some other nut or leave it nut free.  A drizzle of white chocolate on the plain chocolate truffles would also be lovely.


Comments are closed.