Monday, October 20, 2014

Pumpkin Chocolate Truffles - Gluten Free

I've combined my two favorite desserts...chocolate and pumpkin.  All is right in the world now.  Imagine, if you will, a piece of pumpkin pie (with no crust, of course) all mixed up with some melted chocolate.  Now imagine that chocolate pumpkin pie dipped in chocolate.  There you have Pumpkin Chocolate Truffles, which just happen to be gluten free.  Oh yum.  Can I have an Amen from someone?
Pumpkin Chocolate Truffles

I rolled some of my truffles in dark chocolate cocoa powder, but I think I prefer them just on their own.  These Pumpkin Chocolate Truffles give a nice bite of chocolate with a hint of pumpkin, and then, suddenly you get a finishing taste of those wonderful spices that accompany pumpkin.  Such a nice pairing of flavors.

Since it's Autumn time, and my blogs have been devoted to the star of the season...pumpkin, I thought I'd add a pic of me and my family at the pumpkin patch.  It has been a tradition every year since our first born, to visit the pumpkin patch, and even though my oldest ones are in their 20's, I still make...I mean invite them to go.  I love looking at the pictures through the years of our visits to the pumpkin patch.  What are some of your traditions this time of year?  Maybe making these Pumpkin Chocolate Truffles will become one of yours!

Recipe from:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
1/2 cup whipping cream
16 ounces (2 1/2 cups) semi-sweet or dark chocolate chips
2 Tbsp. butter, room temperature
1 cup melted dark chocolate
1 Tbsp. Crisco

In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.  Cook about 5 to 6 minutes, or until mixture reduces down and pumpkin looks dry.  The mixture will become thicker, like a paste.  In a medium saucepan over high heat, add cream.  When cream boils, take off heat.  In a heatproof, medium bowl add chocolate chips and hot cream.  Let the mixture sit for a minute, then slowly begin to stir until the mixture is evenly mixed and shiny.  Add the pumpkin mixture and whisk to combine.  Add the butter and stir again.  Cover tightly with plastic wrap and refrigerate until well chilled and set.  I found overnight chilling to work best.

On a parchment lined cookie sheet, scoop mixture into small balls (a melon baller might work if chocolate is very set).  Place balls in refrigerator to set back up for 1 or more hours.   Melt dark chocolate and Crisco in microwave at 30 second intervals, stirring in between, until chocolate is melted and glossy.   Remove truffles from refrigerator and dip each truffle in melted chocolate using a dipping spoon or two forks and place on parchment lined tray.  Place back in fridge to set.  Store truffles in refrigerator.

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