All Through the Year Cheer Halloween Recipe Submissions & Recipe For Spiced Pumpkin & Dark Chocolate Truffles

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Brandy and I are very excited…it’s time to submit your Halloween recipes for All Through the Year Cheer!  Your recipe can be for anything that says Halloween to you.  You can either enter the link to your recipe in the MckLinky list below, or email your recipe to me at fuelingyourmind@gmail.com (deadline to enter is 9PM EST on Oct. 29).  On October 30, I’ll post a round-up and announce the winner, who will receive a prize (the prize was announced here).  Brandy and I can’t wait to see what all of you came up with for Halloween!

 

And speaking of Halloween, I couldn’t let this holiday come and go without making some kind of candy.  For me, Halloween evokes images of jack o’ lanterns, ghosts, witches, and last but not least, candy (because of my childhood trick-or-treating days!).  This candy is loved by kids and adults alike, and if I had to label a certain flavor as depicting Halloween, these truffles would be it.  With their warm spices, pumpkin, and dark chocolate all you need is a crackling fire, a good book, and a hot mug of pumpkin spice tea for the perfect fall evening!

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Spiced Pumpkin & Dark Chocolate Truffles

 

(Yield:  about 22 truffles)

 

½ c unsweetened pumpkin puree

2 TB brown sugar

½ tsp pumpkin pie spice

½ c cream

8 oz good quality dark chocolate chips (about 1 1/3 c)

1 TB butter, at room temperature

1 TB pure vanilla extract

Toppings of your choice, such as cocoa powder, chopped nuts, decorative sprinkles/jimmies, powdered sugar, etc.

 

In a small pot, combine the pumpkin, brown sugar, and pumpkin pie spice; cook on medium-low heat for 5-10 minutes until the mixture is thickened and reduced by about half.

 

Place the chocolate in a non-reactive bowl (such as glass or stainless steel).  In a separate small pan, heat the cream until it boils, then pour it over the chocolate.  Let it sit for about 3 minutes, then stir the cream/chocolate mixture.  Gently whisk in the reduced pumpkin mixture, then whisk in the butter and vanilla.  Refrigerate until chilled.

 

Use a tablespoon to scoop out the truffles, then roll each truffle in the topping of your choice.  Keep refrigerated.   

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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