Delicious fall/holiday treat. Very strong coffee can be substituted for the coffee liqueur.

Liza

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
48
Yield:
48 truffles
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

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  • Bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes. Remove from oven and cool; grind in a food processor until almonds are a flour-like texture.

  • Mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. Stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture. Shape mixture into 1-inch balls and arrange on a baking sheet. Refrigerate or freeze truffles until solid, 1 to 2 hours.

  • Melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip truffles in melted chocolate and return to baking sheet to harden.

Nutrition Facts

103 calories; protein 1.4g 3% DV; carbohydrates 13g 4% DV; fat 5.3g 8% DV; cholesterolmg; sodium 35.6mg 1% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2014
I skipped the almonds and I used strong coffee instead of liqueur because these were made as gifts for my children's teachers. However they were quite lovely. I did have to chill the mixture between making and rolling it because it stuck to my hands. Also I suggest the use of a food processor to grind your wafers if you have one. I used a rolling pin over a plastic baggie and there were light-colored spots in my truffles. Their texture was fine and consistent with the rest of the truffle but if you are going for perfect presentation I would say to get the wafers as ground up as possible. These are the first truffles I ever made and I used dark chocolate for dipping. I found by making a few other recipes as well that candy melts give a much more consistent coverage and lay more nicely so I will likely use them in the future. Very very good recipe. I will make these again and again! Read More
(5)

Most helpful critical review

Rating: 1 stars
10/21/2016
I did not like these at all. No pumpkin flavor very odd texture. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/17/2014
I skipped the almonds and I used strong coffee instead of liqueur because these were made as gifts for my children's teachers. However they were quite lovely. I did have to chill the mixture between making and rolling it because it stuck to my hands. Also I suggest the use of a food processor to grind your wafers if you have one. I used a rolling pin over a plastic baggie and there were light-colored spots in my truffles. Their texture was fine and consistent with the rest of the truffle but if you are going for perfect presentation I would say to get the wafers as ground up as possible. These are the first truffles I ever made and I used dark chocolate for dipping. I found by making a few other recipes as well that candy melts give a much more consistent coverage and lay more nicely so I will likely use them in the future. Very very good recipe. I will make these again and again! Read More
(5)
Rating: 4 stars
10/23/2016
I made half a recipe and got exactly 24 truffles so the serving size of 48 is spot on for a full recipe. I only had sliced almonds on hand and I just toasted them in a frying pan on my stove top rather than in the oven. Rather than just crushing the vanilla wafers with my rolling pin I ran those through the food processor along with the almonds until ground into a fine flour. I used brewed espresso in place of the coffee liqueur as suggested by the submitter. I melted the semi-sweet chocolate chips in the microwave adding the espresso right into the chips first - to give the chocolate some liqued to prevent it from scorching in the microwave. It worked perfectly. I dipped some of these in white chocolate which I had added some Wilton orange gel coloring to to make them look like pumpkins. I then made up a bit of brown for the stems and green for the leaves. They turned out pretty cute! The rest of them I dipped in regular chocolate like the recipe said. I think the pumpkin flavor DOES shine through in these. I think the coffee really enhances the pumpkin flavor as well. Kind of like a pumpkin spice latte! Thanks for sharing the recipe. Read More
(2)
Rating: 5 stars
01/14/2014
Loved the pumpkin truffles i will make the truffles for a gathering i am sure my inlaws will love it. Read More
(1)
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Rating: 5 stars
11/14/2019
Used Coffee instead of coffee liqueur added a tad of "Dark" Corn Syrup to Get closer to that signature kahlua coffee liqueur texture/taste. Cooling in the fridge Before rolling into balls recommended I know it says cooling but some people like me might not get that it means to put it in the fridge for a minute. I thought I had messed up the recipe and was going to use the "goop" for frosting. Went to place seram wrap on it and it was the perfect consistency for rolling:D A previous comment Recommended "Candy Melts" (it's a brand not melted candy) for an easier and prettier dipping experience. I agree. Although I used regular chocolate chips for the inside wasn't as easy to melt decided to get Candy Melts. Was great uwu Read More
Rating: 1 stars
10/20/2016
I did not like these at all. No pumpkin flavor very odd texture. Read More
Rating: 3 stars
10/17/2016
This is good but the pumpkin gets lost in all the chocolate. I like chocolate hence the three stars. Read More
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Rating: 4 stars
11/06/2017
Excellent easy and delicious! I didn't need to change a thing. I made these with my nephew and we delighted in the decadence. Read More