Pumpkin Spice Latte Truffles

1. 1

   1. Melt the white chocolate chips in the microwave (stirring after each 30-second increment) or in a double boiler until the chocolate is smooth.

2. 2

   2. Stir the pumpkin, cinnamon, vanilla, instant espresso, and nutmeg into the white chocolate.

3. 3

   3. Spread the mixture onto a parchment- or Silpat-lined baking sheet and place in the refrigerator to cool.

4. 4

   4. Once the mixture has cooled, remove from the fridge.

5. 5

   5. Taking 1 rounded teaspoon at a time, roll the truffle mixture into a ball and place on the baking sheet. Once all of your truffles are made, place them back in the refrigerator for 5 mintues.

6. 6

   6. Melt the dark chocolate chips in the microwave, cooking for 1-2 minutes, stirring after every 30 seconds until the chocolate is completely smooth.

7. 7

   7. Take the truffles back out of the fridge and dip the bottom of each one in the melted dark chocolate. Place them back on the parchment- or Silpat-lined baking sheet and return to the fridge until the dark chocolate has set.

* Per serving · 4 servings · Values may vary.

No additional tips available.