Pumpkin Cake Balls 2

Pumpkin Truffles

Per usual, pumpkins are all the rage this fall. You’ve heard the expression “If you can’t beat ’em, join ’em”? Well, if you make this truffle recipe, you’ll beat ’em in their own field of expertise. And isn’t that what the season of reflection and gratitude is all about? Outshining the competition? A base of pumpkin bread and cream cheese frosting gets coated in three different shades of chocolate, resulting in a field of photo-realistic pumpkins. Whatever your motivation, these truffles will make a stunning addition to your dining table.

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 9 by 5 Inch Loaf Pumpkin Bread (baked and cooled)
 1 cup Cream Cheese Frosting
 24 oz Orange-colored Chocolate
 2 tbsp Chocolate Chips
 2 oz Green-colored Chocolate

Truffles
1

In a large bowl, crumble the baked pumpkin bread into small pieces. Add the frosting and stir together until well combined. If the mixture is dry, add more frosting until it's moist enough to form a 1-inch ball. Roll the ball between your palms until round, then place on a baking sheet covered in parchment paper. Repeat the making and shaping of the balls with the rest of the mixture. Freeze for 2–3 hours, or until firm.

Dip
2

Place the orange chocolate in a medium microwave-safe bowl. Microwave chocolate until melted, being careful not to burn it. Dip the pumpkin truffles in the chocolate, taking a minute to rest the truffles on a fork so the excess chocolate can drip back into the bowl. Once they're no longer dripping, set the truffles back onto the baking sheet.

Decorate
3

Melt the chocolate chips in the microwave and stir into the remaining melted orange chocolate. This should make a deeper orange color. Transfer the dark orange chocolate into a plastic sandwich bag and cut a very small hole in one corner. With your improvised frosting bag, pipe four lines onto the truffles. Start with a line that cuts the truffle in half, followed by a line that quarters it, and then pipe two diagonal lines that bisect the quarters. Melt the green chocolate in the microwave and scrape into a second plastic sandwich bag. Again, just barely cut off one of the bag's corners, then pipe thin curls of green onto the top of each pumpkin, making vines. Refrigerate the truffles until the chocolate sets. Serve at room temperature, but store any leftovers in an airtight container in the fridge.

Ingredients

Ingredients
 9 by 5 Inch Loaf Pumpkin Bread (baked and cooled)
 1 cup Cream Cheese Frosting
 24 oz Orange-colored Chocolate
 2 tbsp Chocolate Chips
 2 oz Green-colored Chocolate

Directions

Truffles
1

In a large bowl, crumble the baked pumpkin bread into small pieces. Add the frosting and stir together until well combined. If the mixture is dry, add more frosting until it's moist enough to form a 1-inch ball. Roll the ball between your palms until round, then place on a baking sheet covered in parchment paper. Repeat the making and shaping of the balls with the rest of the mixture. Freeze for 2–3 hours, or until firm.

Dip
2

Place the orange chocolate in a medium microwave-safe bowl. Microwave chocolate until melted, being careful not to burn it. Dip the pumpkin truffles in the chocolate, taking a minute to rest the truffles on a fork so the excess chocolate can drip back into the bowl. Once they're no longer dripping, set the truffles back onto the baking sheet.

Decorate
3

Melt the chocolate chips in the microwave and stir into the remaining melted orange chocolate. This should make a deeper orange color. Transfer the dark orange chocolate into a plastic sandwich bag and cut a very small hole in one corner. With your improvised frosting bag, pipe four lines onto the truffles. Start with a line that cuts the truffle in half, followed by a line that quarters it, and then pipe two diagonal lines that bisect the quarters. Melt the green chocolate in the microwave and scrape into a second plastic sandwich bag. Again, just barely cut off one of the bag's corners, then pipe thin curls of green onto the top of each pumpkin, making vines. Refrigerate the truffles until the chocolate sets. Serve at room temperature, but store any leftovers in an airtight container in the fridge.

Pumpkin Truffles

Thanks to Better Homes & Gardens for the recipe!

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