Dark chocolate pumpkin truffles are decadent spiced pumpkin balls dipped in rich, dark chocolate. They’re the perfect no-bake treats this fall!
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GATHER YOUR Ingredients
prep Time: 10 min
cook Time: 3 hrs
– 4 oz dark chocolate chips – 1/4 cup heavy cream – 1/4 cup pumpkin puree – 1/2 tsp ground cinnamon – 1/8 tsp ground nutmeg – 1/4 tsp ground ginger – Pinch of kosher salt – 1 tbsp unsalted butter, room temperature – 7 packs Pop Rocks – 8 oz dark chocolate for coating
1. Place the dark chocolate in a heat-proof bowl. Set aside. 2. Add the heavy cream and pumpkin puree in a saucepan. Place it over medium heat and stir to combine. 3. Stir in the spices and salt. Allow the pumpkin mixture to come to a boil, stirring occasionally. Then, remove the pan from the heat.
4. Pour the pumpkin mixture over the dark chocolate. Let them stand for about 30 seconds. 5. Whisk the dark chocolate pumpkin truffle mixture vigorously until smooth and shiny. 6. Once the mixture is just warm and no longer very hot, whisk in the butter. Mix until combined. 7. Add 5 packs of pop rocks. Whisk to combine.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture firms up. 9. Line a baking sheet with parchment paper. 10. Scoop out the truffle mixture onto the lined baking sheet. Each truffle is about 2 teaspoons. 11. Refrigerate the dark chocolate pumpkin truffles for at least 30 minutes or until they set.
12. Melt the dark chocolate coating according to the manufacturer's instructions. 13. Coat the truffles with the dark chocolate, then sprinkle them with the remaining pop rocks. 14. Chill the truffles again for 30 minutes to 1 hour before serving.
Enjoy!