Pumpkin Truffles Because, October

Pumpkin Truffles Because, October

By Betchy Crocker

Here we are, back with yet another installment of “what can we make pumpkin-flavored?” Obviously, all the pumpkin spice shit is a lil overboard, but working the orange squash into a dessert is totally within the realm of normal, so we don’t feel that bad about it. Plus, truffles are insanely easy AND super chic, so you can get your basic bitch fall on with chocolate and pumpkin. Noms.


·         2 ½ cups crushed cinnamon graham crackers
·         1 cup ground toasted pecans (to toast, spread on a baking pan and bake at 350F until golden brown, stirring often. Takes about 6-10 mins)
·         ¾ cup powdered sugar
·         2 tsps cinnamon
·         2 tsps nutmeg
·         1 cup semi-sweet chocolate chips, melted  (follow the directions on the package so you don’t fuck up)
·         ½ cup pumpkin puree (not pumpkin pie filling duh)
·         1/3 cup Kahlua yasssss
·         7 oz dark chocolate

In a large-ish bowl, combine the graham crackers, pecans, powdered sugar, cinnamon, and nutmeg. Carefully mix in the melted chocolate, pumpkin, and Kahlua.  Stir until everything looks good and combined. Using your sassy lil hands, roll into 1-inch balls and place on a baking sheet lined with parchment paper; stick in the fridge for about 15 minutes.

While those badboys chill, melt your dark chocolate in a microwave safe bowl for about 1 minute – then stir. If it isn’t totally melted, microwave in 15 second intervals, stirring after each, until smooth,

Dip your truffles into the melted dark chocolate using a toothpick or a fork or whatever. Return to the baking sheet and sprinkle with more crushed graham crackers if you want. Let truffles harden for about 15 minutes in the fridge; serve immediately or store in an airtight container.

Fall win.  




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