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Pumpkin Spice Chocolate Truffles

Pumpkin Spice Chocolate Truffles

Serves 2 | with Toasted Almonds

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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!

Allergens:Almonds/AmandesMilk/LaitSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time75 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 tbsp

Honey

¼ cup

Cocoa Powder

28 g

Almonds, sliced

(ContainsAlmonds/Amandes)

56 mL

Cream

(ContainsMilk/Lait)

1 tsp

Pumpkin Pie Spice Mix

½ cup

Bittersweet Chocolate Chips

(ContainsSoy/Soja)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories440 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate48 g
Sugar32 g
Dietary Fiber10 g
Protein9 g
Cholesterol39 mg
Sodium10 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
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Spoons
Plastic Wrap
Medium Non-Stick Pan
Rolling Pin
Parchment Paper
Shallow Dish
Instructionsarrow up iconarrow up icon
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1

Gather all required baking tools. Whisk together cream, honey, 1 tsp Pumpkin Pie Spice Mix and 2 tbsp 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 6 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.