White Chocolate Covered Pumpkin Truffles

1. 1

   In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.

2. 2

   In another saucepan over high heat, add the cream; remove from heat when it boils.

3. 3

   In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.

4. 4

   Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.

5. 5

   Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.

6. 6

   On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.

7. 7

   Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.

8. 8

   Chill again until chocolate sets; bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.