Stir one of these pumpkin spice truffles into a cup of milk or coffee for a decadent surprise
Prep Time 20minutes
Cook Time 10minutes
Total Time 2hours
Author Stacey aka the Soccer Mom
16ozdark chocolate chips
1/2cuppumpkin spice coffee creamer
1/8cupcocoa powder(plus 2 Tablespoons)
1bagorange candy melts
1cangreen icingor mix white icing with green food coloring
Combine chocolate chips, coffee creamer, vanilla, cinnamon, and 1/8 cup cocoa powder in a microwave-safe mixing bowl. Microwave for 1 minute, stirring every 15-30 seconds, until melted. Whisk together until smooth.
Cover your truffle mixture and refrigerate for about 2 hours to set.
When ready to make your pumpkin spice truffles, remove your pumpkin chocolate batter from fridge. Place remaining cocoa powder in a small bowl. Dust hands with cocoa powder to prepare.
Using a spoon, scoop about 1 tablespoon of truffle into your hands and roll into a ball.
Roll the ball in cocoa powder and place onto a plate. Repeat steps until all the chocolate is used.
Place plate into freezer to set (at least 1-2 hours, or overnight if you've planned ahead).
Using a double boiler, melt the orange candy melts together with the coconut oil.
Once melted, dip the truffle into the chocolate and place onto wax or parchment paper. Repeat with all chocolate balls.
Allow coating to dry for 30 minutes.
Cut tootsie rolls into small pieces, one for each truffle you made. Roll those small bits of tootsie roll into a rod shape and stick into the top of each truffle, in the middle. This will be the stem.
Using a piping bag and a leaf tip to create leaves out of green frosting. Keep chilled until ready to serve.
Enjoy as a treat, or drop a truffle in your coffee or a glass of hot cocoa to add a burst of fall flavor to your favorite drink!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.