Fall is here and so are pumpkin desserts! From pumpkin custards, pumpkin ice cream, to pumpkin spice lattes, I don’t think you can really get too much pumpkin in such a short time, do you?
Today I have a real special treat for you. You most likely have enjoyed truffles at some point in your life, but did you know they are actually relatively easy to make? Plus they are very versatile and easy to change up the flavorings as well! Two of the Mt. Capra team members, Shanda and Maya, whipped these truffles up with pumpkin butter from Trader Joe’s and our Goat Milk Cream, and it got rave reviews!
Now those with cow milk sensitivities have a dessert to wow their friends and family with. Try these out yourself and see what you think!
Pumpkin Chocolate Truffles
8 oz dark chocolate (70% cocoa if you can)
4 oz rehydrated goat cream – *see instructions below
1/2 tsp vanilla extract
4 Tbs Trader Joe’s Pumpkin Butter
Extra sprinkles of cinnamon and pumpkin pie spice to taste
Several big spoonfuls of cocoa/cacao powder
- Fill a 6 qt pot about halfway with water, stack a double boiler in it, and get it boiling on the stove top.
- If your using chocolate chips or chunks and your bag is larger than 8 oz (ours was 9 oz), use a kitchen scale to measure out 8 oz of chocolate.
- Once your water is boiling, reduce the heat a few notches. Empty the 8 oz of chocolate into the double boiler and pour in the 4 oz liquid goat milk cream.
- Stir and stir as it melts and mixes. It will first look like a lot of cream, but as the chocolate melts it will start becoming melty and velvety and will absorb the liquid.
- Once everything seems melted, turn off the heat and remove the double boiler. Try to dry the bottom of the boiler which will have a collection of steam on it using a kitchen towel without burning yourself. It will be hot! You don’t want any water leaking into the chocolate when you pour it into a bowl or it could seize it up.
- Pour chocolate mixture (now called ganache) into a large bowl. Note: If you cook chocolate too long, it can start to seize where it starts to separate. You don’t want that! Mine looked like this the 2nd time I made it and I was worried, but once I did the next step it got smooth again.
- Now mix the pumpkin butter into your chocolate by stirring with a spoon. It tasted good at about 2 Tbs pumpkin butter, but we added more until we got to 4 Tbs and thought that tasted good and left it at that.
- Sprinkle some shakes of cinnamon and pumpkin spice on top of the chocolate mixture. Stir until everything is mixed well and incorporated.
- Store your chocolate in the fridge for 2 hours to set up.
- Remove from the fridge and use a small spoon or a small melon baller to scoop out small round hunks of chocolate. I used a 1/2 Tbs that was metal and rounded and then shaped the balls with my fingers.
- Put in freezer for 15 minutes.
- Drop several big spoonfuls of cocoa powder in a bowl. Roll your truffles around in the cocoa powder one by one until completely covered. Pack some of the powder down with your fingers and round out the balls so you don’t have a lot of powder dropping everywhere.
- Eat and enjoy! Store in the fridge.
*To Hydrate the Goat Cream Flakes:
Weigh out 75g of Goat Milk Cream flakes using a kitchen scale. Combine in a blender and blend with 6.25 (6 oz will work) water. This should make about 1 cup. You will have 4 oz for this recipe and 4 oz that you can use in coffee, or a Crème Brûlée recipe to make 1 serving.
Traditional truffles usually are coated in a hard outer chocolate layer. You certainly could try your hand at that. For me it gets messy and it can be hard to keep the chocolate smooth. One day I will learn to master tempering chocolate! Basically you would just melt chocolate chips in a pan and then roll the balls in it to coat. If you try that option, let me know how it turns out!