Elizabeth Minett of Haut Apetit shares her Halloween recipe!
These pumpkin truffles are the cutest little things to hit the pages of Haut Appétit, not to mention rich and delicious! I’ve turned the traditional truffle into Halloween’s favourite and have made a truffle pumpkin patch.
You will need:
1/2 cup heavy cream
8 oz 60% dark chocolate, chopped finely or in chips
2 tsp pumpkin spice, plus a little extra for sprinkling
1/2 cup cocoa powder
approx. 20 slivered almonds
To do:
Using a double boiler (for info on how to make a double boiler click here), heat the cream on low heat for about 1min, then add the chocolate. Let sit for 2mins until it starts to melt a bit. Stir with a metal spoon for another minute or so, or until the chocolate is about melted. Remove from heat and continue to stir until the chocolate is fully melted and there are no chocolate pieces left. Be careful not to overheat your chocolate! It is important to leave the temperature on low heat, and not to let it sit over the boiler for too long, otherwise the chocolate will become lumpy (this happened to me a few times!) The key is to remove the chocolate from the heat while there are still some chunks of chocolate left.
Once the chocolate is melted, add the pumpkin spice and stir to combine. You will now have a chocolate ganache (chocolate with cream.) Cover with plastic wrap and place the boil in the fridge for 2 hours to set.
Have a plate to the side for the finished truffles. Place the cocoa powder in a shallow bowl or plate. Remove the chocolate ganache from the fridge, and scoop tsp amounts into your hands. Roll the ganache into a ball between your hands, and roll in cocoa powder. Place on a plate and into the fridge for 15mins to harden slightly.
Remove the truffles from the fridge, and using the handle of a spoon, dent the sides of the truffles so you get the lines of the pumpkin. Push a slivered almond into the top of each as the pumpkin stem, and sprinkle with some pumpkin spice. Place in the fridge overnight to set.
