Wednesday, January 22, 2014

White Chocolate Pumpkin Truffles

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These pretty white chocolate
pumpkin truffles were the other truffles I included in my little gift boxes.  And these were the truffles my husband really enjoyed.  This is actually my own original recipe.  So I hope you enjoy them as much as he did.

½ cup unsalted butter, softened
½ cup sugar
1½ cups yellow cake mix
1 cup flour
1 Tbsp. Pumpkin Spice bakery emulsion
1/8 tsp salt
3-4 tbsp milk or cream
White chocolate (I buy mine from a local culinary store, but white chocolate chips would also work)

-Cream butter and sugar together
-Slowly blend in flour and cake mix
-Add pumpkin spice emulsion and salt, then add milk until dough-like consistency
-Using a small scoop, form uniform balls and place on wax paper

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-With your hands, roll dough into smooth balls.

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-Refrigerate balls at least one hour
-Slowly melt chocolate over double boiler
-When all chocolate has melted, drop balls one at a time and evenly cover with a spoon
-With a chocolate dipping tool lift truffle to drain extra chocolate then set onto wax paper to dry
-Drizzle with caramel to make them look pretty.
-To clean up truffles after removing them from wax paper, use a paring knife to shave off excess coating that may settle at the bottom of the truffle.
-Keep refrigerated.  Bring to room temperature before serving

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