Pumpkin Truffles
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 cups
Almond2.5 cups
Vanilla Wafer (crushed)1 cup
Sugar (confectioners')2 tsps
Ground CinnamonDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Spread almonds onto a baking sheet
3
Bake in the preheated oven until almonds are fragrant and toasted, 5 to 10 minutes
4
Remove from oven and cool; grind in a food processor until almonds are a flour-like texture
5
Mix ground almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl
6
Stir 1 cup melted chocolate chips, pumpkin, and coffee liqueur into vanilla wafer mixture
7
Shape mixture into 1-inch balls and arrange on a baking sheet
8
Refrigerate or freeze truffles until solid, 1 to 2 hours
9
Melt 1/2 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching
10
Dip truffles in melted chocolate and return to baking sheet to harden