Halloween Mummy Pumpkin Truffles
Delicious chocolate truffles filled with creamy pumpkin and adorned with mummy-inspired decorations, perfect for Halloween.
Equipment
- Mixing Bowls
- Saucepan
- Baking Sheet
- Parchment Paper
Ingredients
- 8 oz semisweet chocolate chopped
- 2 tablespoons unsalted butter cubed, at room temperature
- 1/2 cup heavy cream
- 1/4 cup 100% pure pumpkin puree
- 1/2 teaspoon pumpkin spice
- Pinch of salt
- 1/4 cup chopped pecans optional
- vanilla candy coating for dipping
Instructions
- Prepare your work area by gathering all ingredients and tools.
- In a medium mixing bowl, combine chopped chocolate and cubed butter.
- In a saucepan, bring heavy cream, pumpkin puree, pumpkin spice, and salt to a gentle simmer.
- Pour the hot cream mixture over the chocolate and butter. Let it sit for 2 minutes, then whisk until smooth.
- If using, fold in chopped pecans at this point.
- Chill the mixture in the refrigerator until firm enough to handle, about 1 hour.
- Scoop out small portions and roll them into balls using your palms.
- Melt the vanilla candy coating according to package instructions.
- Dip each truffle into the melted coating, allowing excess to drip off, and place on parchment paper.
- Drizzle additional melted coating over the truffles to create mummy wrappings and add chocolate drops for eyes.
- Allow to set before serving.
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Notes
Store in an airtight container in the refrigerator for up to two weeks.