Chocolate Covered Pumpkin Truffles

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cups heavy cream
• 1 lb dark chocolate, finely chopped
• 1 ounce butter, softened
• 1/4 cup kahlua (optional) or 1/4 cup orange liqueur (optional)
• 6 ounces chocolate, melted
• 3 ounces cocoa powder, for rolling

Recipe

• 1 in a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. set aside.
• 2 in another saucepan over high heat, add the cream; remove from heat when it boils.
• 3 in a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
• 4 once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. add the butter and liqueur, if using.
• 5 cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
• 6 on a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. place in refrigerator for another 60 minutes, or until well chilled.
• 7 remove truffles from refrigerator and dip each in the melted chocolate; roll in cocoa powder.
• 8 chill again until chocolate sets; bring to room temperature before serving.