These Easy Dark Chocolate Pumpkin Truffles are the perfect fall dessert recipe … so easy to make and really, really stinkin’ good.
Not only is October the best month ever because Fall … it’s also the birth month of the Sammich! We’re turning 2 this year. Oh how time flies.
With the impending renewal dates I’ve been sifting through old posts and came across one of my favorite fall dessert recipes. And since it will no longer be redirected from my old domain, I’m reposting! (Pretty sure this defies the rules of Google bots, but I’m not much of a rule follower anyways).
These Easy Dark Chocolate Pumpkin Truffles are crazy good. Perfect for all your fall parties, tailgates, or just to treat yo’self.
The center of the pumpkin truffles is really sweet, so the bitter dark chocolate coating is perfect. I’m not even a dark chocolate fan, but these are good. Like, really good. Perhaps one of the best pumpkin dessert recipes I’ve made.
Although the recipe is pretty straightforward, if you’ve ever tried to make chocolate-covered anything, you know how much of a pain in the rear it can be. The recipe I followed said to microwave the dark chocolate, but chances are if you try it that way your chocolate will dry out or be too hard to dip the truffles in. So what you must do is … jerry-rig a double boiler.
Sure you could get a fancy double boiler pan, but who has money for that?! Instead, you get a pot, a metal object (I used a nut cracker HA) and a coffee mug and make the magic happen. Oh and I have a special trick for making your chocolate thinner (i.e. more dippable) – add vegetable shortening! (Then don’t tell anyone you added vegetable shortening to chocolate) Further instructions below.
Recipe inspired by The Novice Chef.
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