I saw these perfect little pumpkin candies and I wanted to try them instantly but didn’t love the list of ingredients for a few reasons: I’m not a fan of margarine, ever and food-grade cocoa butter is something I’m probably never going to have in my pantry. I took to experimenting over the weekend and decided to keep it dairy-free with these Chocolate Hazelnut Pumpkin Pie Truffles. Don’t be afraid to use any cooked and puréed winter squash you have on hand in place of the pumpkin.
Chocolate Hazelnut Pumpkin Pie Truffles
- 1/4 Cup Pureed Pumpkin
- 3 - 3 /12 Cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 3/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Allspice
- Pinch Salt
- 4 ounces Dark Chocolate
- 3/4 Cup Hazelnuts (toasted & skins removed before chopping)
- Combine the pumpkin puree, vanilla extract, and spices in a mixing bowl. Add 3 cups of powdered sugar, beating until combined. Add more powdered sugar if necessary. Go for a play dough texture - soft and shapeable. Taking bits of the candy - think whole nutmeg or slightly bigger in size - roll between your palms and form small balls. Place the balls on a cookie sheet lined with wax paper. Refrigerate the small balls until firm about 30 minutes.
- Preheat oven to 375 degrees. Spread the hazelnuts in a thin layer onto a baking sheet. Bake in the preheated oven for about 10 minutes, shaking the pan occasionally to prevent scorching. Remove from the oven and immediately place the nuts onto a tea towel and cover. Let cool for 5 minutes before running the towel covered nuts in between your palms. This will get most (but not all) of the skins off. Chop the nuts finely and place onto a plate.
- Melt the dark chocolate in the top of a double boiler. Once it's melted. Pull the pumpkin balls from the fridge. Working quickly, dip the balls into the melted chocolate and then roll into the chopped hazelnuts. Place the nut covered balls back onto wax paper. When finished, place the completed truffles back in the fridge to harden completely.
You could easily swap the hazelnuts for some other nut or leave it nut free. A drizzle of white chocolate on the plain chocolate truffles would also be lovely.
See my full disclaimer here.