Chocolate Pumpkin
Pecan Truffles
(my recipe)
INGREDIENTS (around 25):
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227 grams/8 oz. dark (semi-sweet) chocolate bar, divided
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15 grams/1 tablespoon heavy whipping cream (36%)
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15 grams/1 tablespoon brown sugar
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57 grams/1/3 cup canned pumpkin puree
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1 big pinch ground cinnamon
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1 big pinch ground ginger
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1 pinch ground nutmeg
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1 gram/1/2 teaspoon vanilla extract
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1 pinch salt
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4 grams/1 tablespoon of rum (optional)
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4 grams/1 tablespoon of fresh orange juice (optional)
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few drops fresh lemon juice (optional)
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57 grams/1/3 cup crushed pecan
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2 grams/1 teaspoon canola oil
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227 grams/8 oz. white chocolate (optional)
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shredded coconut
-
cocoa
PREPARATION:
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Over low heat, melt 57 grams chocolate in a double boiler. Add whipping cream and brown sugar; mix thoroughly. Set aside to cool.
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Add the pumpkin, cinnamon, ginger, nutmeg, vanilla, rum or juices, and salt to the melted chocolate mixture; mix well.
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Stir in the pecans until just mixed. Cover plastic wrap and refrigerate for 30-60 minutes.
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Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for at least 1 hour, or until hard.
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In a double boiler, melt the remaining chocolate and oil, stirring until very smooth. Remove from heat. Using a fork, dip each truffle in chocolate until well coated; place on a parchment-lined baking sheet.
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Refrigerate. Remove truffles from the fridge 10 minutes before serving.
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Semi-sweet or dark chocolate can be converted to white; similarly with the coating - may be white chocolate, cocoa, grated coconut.
They are delicious, spicy, with a touch of good drink ... And to this fragrant chocolate ...
They can also be non-alcohol, with the addition of orange juice and a few drops of lemon juice (both freshly squeezed) to break the pumpkin flavor.
Only the important principle is that all the additives must be very close to the temperature of the chocolate (at least room temperature) to avoid having trouble with the vagaries of chocolate.
