Pumpkin and Chocolate Truffles
September 29, 2010
It's that pumpkin time of year. Did you know that pumpkins have been used as food for centuries?
Native Americans ate dried pumpkin. Early American colonists made pumpkin into side dishes, soups, desserts, and they even made beer from it.
Pumpkin blossoms can be batter-dipped and deep-fried like squash blossoms.
Here's a different way to eat pumpkin, as a rich chocolate truffle.
| Rich Chocolate Pumpkin Truffles • 2 1/2 cups vanilla wafers, crushed • 1 cup almonds, toasted and ground • 1/2 cup powdered sugar, sifted • 2 teaspoons cinnamon • 1 cup semi-sweet chocolate, chopped or shaved • 1/2 cup canned pumpkin • 1/3 cup coffee liqueur • 1/4 cup powdered sugar, sifted In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving. |
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
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