Pumpkin Truffles

1. 1

   In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.

2. 2

   Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry.

3. 3

   Set aside.

4. 4

   In a medium saucepan over high heat, add cream.

5. 5

   When cream boils, take off heat.

6. 6

   In a heatproof medium bowl, add chocolate and hot cream.

7. 7

   Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards.

8. 8

   Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine.

9. 9

   Add the butter and liqueur, if using.

10. 10

    Cover tightly with plastic wrap and refrigerate until chilled.

11. 11

    On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller.

12. 12

    Place in refrigerator for 1 hour, or until chilled.

13. 13

    Remove truffles from refrigerator and dip each in melted chocolate.

14. 14

    Roll in cocoa powder and serve.

No additional tips available.