Pumpkin Spice Chocolate Truffles
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Pumpkin Spice Chocolate Truffles

Pumpkin Spice Chocolate Truffles

with Toasted Almonds

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:
Tree nuts
•Almonds
•Milk
•Soy

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

Preparation Time1 hour 15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Honey

¼ cup

Cocoa Powder

(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)

28 g

Almonds, sliced

(Contains Tree nuts, Almonds May contain Tree nuts)

56 mL

Cream

(Contains Milk)

1 tsp

Pumpkin Pie Spice Mix

(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)

½ cup

Bittersweet Chocolate Chips

(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)

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Nutrition Values

Calories430 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate48 g
Sugar32 g
Dietary Fiber10 g
Protein9 g
Cholesterol35 mg
Sodium15 mg
Trans Fat0 g
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

Instructions

Cook pumpkin spice cream
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.
Make ganache
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.
Toast almonds
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.
Assemble truffles and serve
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.