pumpkin spice truffles;
Soft and sweet pumpkin spice filling, a blend of pumpkin spice bread, icing, and pumpkin purée coated in bright orange chocolate and decorated to look like cute little pumpkins!
Oven Temp: -
Servings: 24
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Equipment
- 1 squeeze bottle or piping bag fitted with a small round tip (for piping orange ribbed pumpkins)
- 1 squeeze bottle or piping bag fitted with a small round tip (Optional, for piping green vines)
Ingredients
- 5.5 oz pumpkin bread
(roughly 2 slices )
- 3 Tbsp vanilla icing
- 1 Tbsp pumpkin purée
- 10 oz orange candy melts + 1 - 2 brown callets or chips
- 1/2 Cup green candy melts (optional, for decoration)
- green leaf candies (optional, for decoration)
Instructions
- In a medium bowl, crumble the pumpkin bread or pumpkin cake into small bits. Add 3 Tbsp of vanilla icing and 1 Tbsp pumpkin purée. Mash together with a fork until consistent.
- Using a small cookie scoop or Tbsp measuring spoon, grab portions of dough and roll into balls. Set each ball on a plate or baking sheet while rolling the remaining truffles. If too soft to dip in candy melts, consider refrigerating or freezing (though this can affect the coating process. If possible, try to use room temperature balls).
- Reserving about 1/2 cup of orange melts, melt the remaining orange candy melts in a bowl. (For easiest coating, a bowl with a smaller circumference and deeper depth is good, something like a mug can be good and is usually microwave safe.). Melt in 30 second increments in the microwave, making sure to stir vigorously in between to help the coating evenly melt. If still too thick when entirely melted, try mixing in some liquid vegetable shortening or coconut oil to thin the consistency. Reserving
- Before starting make sure you have a tray, or parchment paper prepared to place the dipped truffles. Dip each truffle in orange chocolate coating. I like to use a fork and knife, dipping the truffle with the fork. Tap the fork on the side of the bowl or mug to remove any excess and smooth the coating. Then use the knife to carefully push the truffle off the fork onto your prepared area. Repeat with the remaining truffle balls. You may need to change out your fork and knife if the candy coating buildup becomes prohibitive. You may also need to reheat your chocolate to keep it at the right temperature and consistency, especially if you refrigerated or froze your truffles (as dropping them into your coating will bring down the temperature.)
- Allow to set fully before proceeding. I usually find that by the time I finish the last dip, the first ones are set enough to continue.
- Melt the reserved 1/2 cup orange candy melts using the same 30 second microwave technique. Add in one or two chocolate callets or chips. You really don’t need much, you just want a slightly darker orange and a little goes a long way. Mix together until desired shade of dark orange is obtained.
- Add dark orange to a squeeze bottle or piping bag fitted with a small round tip. Pipe 5-6 lines around each pumpkin spice truffle, starting at the top and drawing toward the bottom. While still wet, press a candy leaf and/or stem into the top so that it will set in the chocolate.
- (Optional) Melt 1/2 cup green candy melts in the microwave using the 30 second method. Add to a squeeze bottle or piping bag fitted with a small round tip. Pipe curly vines on some or all of your pumpkins, depending on preference.
Notes
To make a pumpkin patch, gather your ingredients: chocolate sandwich cookies (like Oreos), pudding mix (and anything needed to make the pudding, usually milk.)
Make the pudding and layer into the dish you want to use. Scatter crushed chocolate sandwich cookies throughout the pudding and put a heaping layer on top of the pudding.
carefully place the truffles on their patch, and serve, or find some other edible decorations like tombstones!
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!