Pumpkin Truffles

Pumpkin Truffles

I always wanted to learn how to make real truffles but I am terrified of tempering chocolate and all the steps involved. I also managed to melt my instant read thermometer Frown. However, after watching Paul A. Young do a demonstration I decided to dip my little toe in the water.

Pumpkin Truffles

I haven’t gone all the way and successfully tempered any chocolate yet but I did make an awesome pumpkin truffle ganache. Since I didn’t want to temper any chocolate this time around I dipped the ganache in orange candy melts so they looked like little pumpkins.

Pumpkin Truffles

I used dark chocolate in the ganache so the pumpkin and the spices come through very subtly. These little pumpkin truffles and rich and delicious.

Chocolate making takes a lot of practice and this is only the most basic of introductions. The best tip I’ve learned (and pretty obvious) is the chocolates you make will only taste as good as the chocolate you use to make them. I used a good quality chocolate (Green & Black’s 70%) for my ganche. Candy melts obviously aren’t real chocolate but I’m just not ready for tempering yet.

Pumpkin Truffles

Yield: 20 chocolates

Pumpkin Truffles



50g sugar

lemon juice, a few small drops

50g pumpkin puree

30g liquid glucose

100g double cream (I used a soy cream)

1 tsp pumpkin pie spice

200g milk chocolate (I used dark chocolate), chopped and placed into a mixing bowl

20g brandy


cocoa powder, for dusting

orange candy melts or tempered milk chocolate, for dipping

green decorations, for sprinkling


  1. In a saucepan combine the sugar and lemon juice over low heat. Stir until the sugar is caramelized and melted. Remove from the heat and stir in the glucose.
  2. In a separate pan heat the cream to a boil and add to the sugar mixture.
  3. Cook the sugar and cream mixture over medium heat. Add the pumpkin and spices. Bring to a boil. Pour the mixture over the chocolate and leave for 60 seconds.
  4. Stir until the chocolate is meted. Add in the brandy.
  5. Cover the mixture with cling film and leave to emulsify. I placed mine in the fridge for just under one hour. You should be able to spoon the mixture and lightly roll in into balls with your fingers. It 's ok if it's a little sticky.
  6. Roll the ganache into small balls and then roll in the cocoa powder. Place on a baking sheet to set.
  7. Once set melt half the the candy melts and dip each ball in using a fork. Shake off the excess and place on a clean baking sheet sprinkle with your decorations. Let set.

adapted from Chocolates Confections and Paul A. Young


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