This holiday, surprise your guests with some homemade chocolate candies that’s a perfect twist off of pumpkin pie. These Pumpkin Gingerbread Truffles are the perfect poppable treats. Watch out because they are going to go fast!
A few years ago in the fall, I shared a recipe for Pumpkin Truffles coated in Dark Chocolate. While this recipe is really wonderful, it requires 11 ingredients plus the chocolate for coating. Some of you would make that, but for others I’m guessing my new recipe that uses two ingredients plus the coating sounds much better.I had a bunch gingerbread cookie scraps on hand, from a project I’ll share with you soon, so I chose to roll my pumpkin truffles in gingerbread cookie crumbs. I love the flavor combination, it’s like tasting the holidays all in one little bite.
I made the recipe so that the truffles were thick enough to scoop and roll. If you prefer to use them as a soft center inside a chocolate shell, like my older pumpkin truffle recipe, then just add 3 more tablespoons of cream to thin it out.
Chocolate truffles always make lovely gifts and I plan to bring a box as a hostess gift for Thanksgiving. Speaking of Thanksgiving, I’m going to take a break for a few days, being I know those of you in the states will be enjoying time with family and friends, eating too much turkey, and shopping till you drop. Have a wonderful holiday.
Pumpkin Gingerbread Truffles (makes 18-24)
1 bag (10 ounces) Wilton Pumpkin Spice Candy Melts
6 1/2 tablespoons heavy whipping cream
1/2 cup gingerbread or gingersnap cookie crumbs
Finely chop the pumpkin spice candy melts. I used a food processor to get a really fine chop.
Heat the heavy whipping cream on high in the microwave just until it starts to bubble. Set the time for one minute, but watch it. Pull it out once you see bubbles forming. Pour hot cream over pumpkin spice candy melts. Let it sit for two minutes then stir.
Most likely the candy melts will not be totally melted at this point. Microwave bowl for 15 seconds then stir. If candy melts are still not melted, let sit for a minute then stir again. If needed heat for 10 more seconds until melted and smooth.
Cover and allow to cool and thicken for at least 4 hours or overnight. To speed up the process, cool in the refrigerator for an hour or so.
Scoop out spoonfuls, roll into balls, roll in gingerbread crumbs. I used a #70 mini ice cream scoop and made 20 perfectly round little pumpkin truffles.
Store in an airtight container at room temperature for up to two weeks. You can refrigerate your truffles to prolong the shelf life.
Before you are ready to give them to someone special, package them in pretty boxes or fill candy jars and cover with clear plastic cellophane.
More Holiday Chocolates
from Hungry Happenings
Pumpkin ganache centers in a dark chocolate shell.