Dark Chocolate Pumpkin Truffles
Total TimePrep: 30 min. + freezing
These are so simple to make and even easier to transport. I have this recipe queued up every year for Thanksgiving, fall book club events, Halloween, and any other excuse I can get. With autumn being such a busy time of year, this is a quick way to contribute something cute and tasty, without adding any extra stress.
Delicious and so easy that I was able to make it with my grandmother who has dementia! My only recommendation is to increase the amount of chocolate to at least 15 oz and let the cream cheese reach room temperature to avoid lumps in your pumpkin mixture. The pumpkin mixture can be stored in the freezer and defrosted to make more truffles at a later date. If you don't have pumpkin spice mix, mix 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/8 tsp. ground cloves. If you care about tempering the chocolate (i.e., making it "shiny" after it cools), follow these instructions https://www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869 . Otherwise, the truffles turn out gorgeous even without the shiny finish!