This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.
Ingredients
- ounces semisweet baking chocolate: 4 piece (chopped)
- butter: 1 Tbsp (softened)
- heavy cream: 0.33333 cup
- pure vanilla extract: 0.5 tsp
- pumpkin pie spice: 2 Tbsp
- superfine sugar: 1 tsp
Metric Conversion
Stages of cooking
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Place chocolate into a heat-proof bowl and drop butter on top.
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Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
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Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
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Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.
