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 ½ tablespoons heavy whipping cream
½ 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.
Items used to create this project that are available on Amazon.com (commission earned for sales)
More Holiday Chocolates
from Hungry Happenings
Pumpkin ganache centers in a dark chocolate shell.
Chocolate Gingerbread Truffles
Rudolph the Red Nose Reindeer Candy Bars
Chocolate Penguin Box filled with White Chocolate Snowflakes
- Mini Basketball Cheeseburgers - February 15, 2023
- Snowman Popcorn Bucket - December 24, 2022
- Peanut Butter Popcorn - December 20, 2022
If I want to store the truffles in the refrigerator for a week then bring them to room temperature, where they will stay, should I wait to roll them in the cookie crumbs until after they come out of the fridge? Also, any advise to prevent condensation when bringing them back to room temp?
I do often refrigerate rolled truffles, but in this case the cookie crumbs may absorb moisture from the refrigerator making them soft. My suggestion would be to make your ganache, cover it, and store it in the refrigerator for the week, then scoop and roll your truffles the day (or up to a few days) before plan to serve them. You can then store them in an airtight container, set at room temperature, until you are ready to serve them. They'll stay fresh for up to 2 weeks.
Also, when you are ready to scoop and roll your truffles, take the ganache out of the refrigerator and let it sit at room temperature for about an hour. That way you will be scooping room temperature ganache. It's easier to scoop and to roll into nice balls.
If you do refrigerate rolled truffles be sure to set your container on the counter and allow the truffles to warm to room temperature before you open the container to prevent condensation. Storing them in a cardboard box help too as the box wicks up the moisture. But it's best to put that cardboard box inside an airtight container to keep the smells from your fridge from effecting your candies.
I hope this helps.
Thank you so much! I honestly never thought of just keeping the ganache in the refrigerator. I was almost certain the cookie crumbs would become soggy. I appriciate and thank you for the advice. I made these last year and they were amazing! I wanted to make them a little early for my event and wasnt quite sure how to do it. I like to think of myself as an experienced Baker and candy maker, although I am fairly new to ganache and truffles. You are an inspiration to me. And I greatly appreciate that you take the time to answer people's questions and help out. Thank you again. I'll keep following your site as long as you keep it going!!
I am so happy to help and am happy to hear you made these truffles and loved them! I have been busy working on a chocolate making video course, which will include two lessons on making truffles. I'll keep everyone posted and let you know when it's ready!
Do you remember the source for the packaging you used in displaying the pumpkin gingerbread truffles? I'm referring to the white or cream box with gold ribbon and bow. I love this idea and its so attractive, professional and attractive. These are perfect for gifts. Do you happen to know how they survive if mailed or shipped?
The boxes are 8 oz Square Two-Piece Folding Boxes from Mod-Pac. I have used them for years and they ship great. They are pretty sturdy boxes and once you add the liners they are even more sturdy.
I couldn't wait to open this post and see your truffles - you certainly didn't disappoint! I really love those
pumpkin spice candy melts!!
The Bearfoot Baker
You had me at pumpkin gingerbread! Drooling!
I can't get pumpkin candy melts where I live, do you think the same recipe would work with white candy melts and 1tsp of pumpkin pie spice?
You could certainly do that, but you wouldn't get any pumpkin flavor, just the spices like cinnamon and cloves. If you follow my other recipe for pumpkin truffles, I use pumpkin puree and white chocolate. It is a thinner ganache as I used it as a filling for a dark chocolate shell. Just add more white chocolate to make a thicker ganache. I'd say if you added another 6 ounces you should be able to scoop and roll them.