How to Make Parmesan Truffle

Pumpkin Chocolate Truffles

Homemade truffle fries for the dinner party we had last weekend, i served these baked truffle parmesan fries with roasted beef tenderloin and cabernet & thyme mushrooms.

Recipe Summary Pumpkin Chocolate Truffles

These yummy little truffles are rich and addictive. I sprinkle them with powdered sugar but the choices are endless. You can roll them in chopped pumpkin seeds, nuts, coconut, cocoa powder, or dip them in melted chocolate. Store in an airtight container in the refrigerator.

Ingredients | Parmesan Truffle

1 ¼ cups crushed cookies (such as Biscoff®)

½ cup ground almonds, toasted

¼ cup powdered sugar

½ teaspoon pumpkin pie spice

¼ cup pumpkin-flavored coffee liqueur (such as Pumpkin Spice Kahlua®)

½ cup chocolate chips, melted

¼ cup pumpkin puree

1 tablespoon pumpkin syrup (such as Torani®)

24 pumpkin seeds

Directions

Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.

Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

For a crunchy texture I do not grind the almonds to a fine powder, rather I finely chop them in the food processor.

Info | Parmesan Truffle

prep: 15 mins additional: 30 mins total: 45 mins Servings: 24 Yield: 24 truffles

TAG : Pumpkin Chocolate Truffles

Fruits and Vegetables, Vegetables, Squash,