Ingredients
- 4 ounces semisweet baking chocolate, finely chopped
- 1 tablespoon softened butter
- ½ teaspoon pure vanilla extract
- 2 tablespoons pumpkin pie spice
- 1 teaspoon superfine sugar
What Makes This Recipe Unique
Helpful Cooking Tips
- Chill the ganache mixture well before rolling to make shaping easier.
- Dust the truffles with cocoa powder or finely chopped nuts for extra texture and taste.
Step 1
Put the chopped chocolate in a heatproof bowl and dropping the butter on top. Warm the cream in a small saucepan over medium-low heat until it’s just about to simmer—don’t let it boil. Take the cream off the heat and pour it evenly over the chocolate and butter. Let it sit for about 5 minutes so everything can soften.
Step 2
After that, stir the mixture gently until all the chocolate has melted and it’s smooth and shiny. Add in the vanilla extract and give it another good stir. Pour this ganache into a shallow dish and pop it in the freezer for about an hour, or the fridge for 1 to 2 hours until it firms up enough to scoop.
Step 3
While you wait, mix the pumpkin pie spice and sugar together in a small bowl. Once the chocolate is set, scoop out small spoonfuls—about 1 or 2 teaspoons each—and roll them into balls with your hands. Finally, roll each truffle in the spiced sugar until they’re nicely coated. Keep them chilled until you’re ready to enjoy!
