PUMPKIN TRUFFLES
Provided by Food Network
Categories dessert
Time 3h3m
Yield 40 to 60 truffles
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
- On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.
PUMPKIN COOKIE TRUFFLES
This is an autumnal version of the ever so popular oreo truffle. It is spicy, pumpkiny and just super yummy. I hope youll like it!
Provided by Lalaloula
Categories Candy
Time 20m
Yield 25 truffles
Number Of Ingredients 9
Steps:
- In a food processor powderise the cookie crumbs and bran flakes into fine meal.
- Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.
- Using your hands mix well and roll into small balls.
- Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.
- Dust with pumpkin pie spice while chocolate is still wet.
- You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.
- Enjoy.
Nutrition Facts : Calories 28, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.7, Sodium 28, Carbohydrate 3.5, Fiber 0.1, Sugar 1.4, Protein 0.4
PUMPKIN SEED TRUFFLES
a candy thermometer
Provided by Food Network
Categories dessert
Time 2h40m
Yield about 24 truffles
Number Of Ingredients 12
Steps:
- For the pumpkin seed brittle: Spray a cookie sheet or jelly roll pan and set aside.
- Cook the sugar, corn syrup and 1/2 cup water together in a heavy skillet until the mixture reaches between 223 and 234 degrees F (the thread stage) on a candy thermometer. Immediately add the butter and pumpkin seeds, stirring constantly. When the candy turns a caramel color, remove it from the heat and quickly add the baking soda, vanilla and pumpkin pie spice. Stir to combine. Pour onto the prepared cookie sheet and spread as thinly as possibly with the back of an offset spatula, using extreme caution not to get burned. Let cool completely, then break into small pieces.
- Crush half of the brittle into small pieces to be used in the truffle covering; save the remainder for eating.
- For the truffles: Melt the chocolate over a hot water bath in a double boiler, then add the butter; mix well to fully incorporate. Fold in the pumpkin puree and pumpkin flavoring. Pour into a clean container and put into the refrigerator to set up, or pour into prepared chocolate molds. If you are hand rolling truffles, let the truffle mix come to room temperature before forming into balls.
- Use a melon baller to scoop the mixture into balls, then roll them in the crushed pumpkin seed brittle to finish them off.
PUMPKIN CHOCOLATE TRUFFLES
These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
- Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.2 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 22.3 mg, Sugar 5.2 g
LOFTHOUSE COOKIE TRUFFLES!
adapted from the cereal baker... like those darn Oreo truffles that everyone is making nowadays, but made with Lofthouse sugar cookies... mmm.
Provided by heatherhopecs
Categories Candy
Time 20m
Yield 20 truffles, 10 serving(s)
Number Of Ingredients 3
Steps:
- Put all cookies in a food processor and whirl until they are chopped up into fine crumbs.
- Add softened cream cheese (cheese should be very soft) and pulse until combined with crumbs. Scrape down side of processor bowl as needed.
- Melt baking bark until it is in liquid form.
- Using a teaspoon or tablespoon, depending on how big you want the truffles, create balls of the truffle filling and dip them into the melted baking bark.
- Put dipped truffles on waxed paper and chill in the refrigerator to set. Sprinkle with rainbow sprinkles before the coating sets up, if desired.
Nutrition Facts : Calories 91.1, Fat 5.1, SaturatedFat 1.9, Cholesterol 13.9, Sodium 71.8, Carbohydrate 10.4, Fiber 0.1, Sugar 5.8, Protein 1.1
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