Pumpkin Spice Chocolate Truffles
Serves 2 | with Toasted Almonds- 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!
Ingredients
1 unit(s)
Honey
¼ cup
Cocoa Powder
(Contains: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, May contain traces of allergens)
28 g
Almonds, sliced
(Contains: Tree nuts, May contain traces of allergens, Tree nuts, Almonds)
56 mL
Cream
(Contains: Milk)
1 tsp
Pumpkin Pie Spice Mix
(Contains: Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame, May contain traces of allergens)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat, May contain traces of allergens, Soy)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
