Halloween Pumpkin Truffles
Prep Time 20 minutes
Chill Time 2 hours
Servings 24 truffles
Ingredients
- ½ cup pumpkin purèe we used homemade
- ½ teaspoon ceylon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup heavy whipping cream
- 5 ounces cacao butter melted
- ⅔ cup Monk Fruit Sweetener
- 1 tsp vanilla extract
Chocolate Coating
- 4 oz 100% cocoa chocolate
- 1 oz cacao butter
Instructions
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Combine pumpkin purèe, cinnamon, ginger, nutmeg, cream, cacao butter and sweetener in a medium sauce pan over medium heat. Once combined well, remove from heat and add vanilla extract, stir.
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Place mixture in a bowl and chill in the fridge for 1-2 hours.
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Cover a baking sheet in parchment paper.
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Using a teaspoon, form the pumpkin mixture into 24 even sized balls and line up on the baking sheet. Pop them into the freezer whilst you prepare the chocolate coating.
Chocolate Coating
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Using a double boiler, chocolate melter or microwave, melt the chocolate and cacao butter together.
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Remove the pumpkin mixture from the freezer.
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Drop into the chocolate, coat well and either using your fingers or a fork, scoop the ball out of the chocolate, allow excess chocolate to fall back into the bowl and pop it onto the sheet to harden. Repeat for all 24 truffles.
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Pop the truffles back into the freezer for 10 minutes to set.
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Can be stored in the fridge or freezer in an airtight container.
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 1g | protein 1g | fat 11g | kcals 83
