This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 truffles
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate into a heat-proof bowl and drop butter on top.

    Advertisement
  • Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.

  • Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.

  • Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

Nutrition Facts

100 calories; protein 1g; carbohydrates 7.8g; fat 7.8g; cholesterol 13.9mg; sodium 11.8mg. Full Nutrition
Advertisement
Advertisement