So I thought I would do a very quick post today and pass on a quick Thanksgiving treat. So here it is, happy Thanksgiving to all my readers!
8oz good dark chocolate chopped
(I prefer Valrhona, at least 71% cocoa)
1/4 cup pumpkin puree
(I used fresh pumpkin here and blended it until very smooth)
2 teaspoons vanilla
3/4 cup heavy cream
3 cinnamon sticks
4 tablespoons brown sugar
2 tablespoons butter
2 tablespoons dark rum (optional)
3 tablespoons granulated white sugar
1 tablespoon good cocoa powder
2 teaspoons pumpkin pie spice
In a small saucepan over medium heat, heat the cream, pumpkin puree, brown sugar, and cinnamon sticks until simmering, about 10 minutes. Remove from heat, and let stand for 5 minutes. Place chopped chocolate in a medium bowl. Remove the cinnamon sticks from the cream mixture and add the vanilla and rum. Pour the cream mixture over the chocolate and let sit for about 3 minutes. Add the butter and whip the chocolate mixture until the chocolate is very smooth. Place the ganache in the refrigerator and chill until firm, about 2 hours. Mix together on a small plate the white sugar, cocoa, and pumpkin pie spice. Remove the chilled ganache from the refrigerator and using a spoon scoop out about 2 tablespoon sized portions. Roll each portion to form a ball then roll the truffle in the cocoa mixture. Chill the truffles again until about 30 minutes before serving. Serve truffles at room temperature.