Pumpkin Spice Chocolate Truffles
Serves 2 | with Toasted Almonds3.5(44)
Calories
:
430 kcalProtein
:
9g proteinTotal
:
1 hour 15 minutesDifficulty
:
MediumAllergens:
- Tree nuts
- Almonds
- Milk
- Soy
- Soy
- Fish
- Sesame
- Tree nuts
- Peanuts
- Mustard
- Milk
- Egg
- Wheat
- Crustaceans
- Sulphites
- May contain traces of allergens
- Triticale
Sink your teeth into creamy, chocolatey heaven with these pumpkin spice chocolate truffles, rolled in a blend of toasted almonds and fragrant cocoa. The ultimate post- dinner treat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 unit(s)
Honey
¼ cup
Cocoa Powder
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May be present: Tree nuts)
56 mL
Cream
(Contains: Milk)
1 tsp
Pumpkin Pie Spice Mix
(May be present: Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
Nutrition Values
Calories430 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate48 g
Sugar32 g
Dietary Fiber10 g
Protein9 g
Cholesterol35 mg
Sodium15 mg
Potassium500 mg
Calcium100 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Whisk
•Medium Pot
•Measuring Spoons
•Plastic Wrap
•Rolling Pin
•Medium Non-Stick Pan
•Parchment Paper
•Shallow Dish
Cooking Steps
1
- Whisk together cream, honey, 1 tsp Pumpkin Pie Spice Mix and 2 tbsp of cocoa powder in a medium pot. Cook over medium heat, whisking occasionally, until cream mixture starts to simmer and small bubbles appear around the edges of the pot, 4-6 min.
- Remove the pot from the heat.
2
- Place chocolate chips in a medium heat-proof metal bowl.
- Carefully pour cream mixture over chocolate chips. Let sit for 1 min, then, using a spatula, gently stir until chocolate is completely melted and ganache is smooth.
- Immediately cover the bowl with plastic wrap and freeze until firm, 30-35 min.
3
- Meanwhile, heat a medium non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Allow almonds to cool to room temperature, then transfer to a zip-top bag. Using a rolling pin or heavy-bottomed pot, crush almonds until coarse (or chop if you prefer).
- Transfer crushed almonds back to the plate.
4
- Line a plate with parchment paper and set aside.
- Add remaining cocoa powder to a shallow dish and set aside.
- Remove ganache from the freezer. Using a small spoon, scoop out six equal-sized ganache balls, then roll between palms to smooth.
- Roll half the truffles in cocoa powder until evenly coated. Roll remaining truffles in crushed almonds.
- Arrange truffles on the prepared plate and return to the fridge to firm for 30 min.
- Remove from the fridge and transfer to a serving plate.
