Chocolate Truffles Infused with Pumpkin Pie Spice

Ingredients 0/5

Step 1

Put the chocolate into a heat-safe bowl and dropping the butter on top. Warm the cream in a saucepan over medium-low heat until it’s just about to simmer—don’t let it boil. Take it off the heat and pour the hot cream over the chocolate and butter. Let it sit for about 5 minutes so the chocolate can soften.

Step 2

Give the mixture a good stir until everything is melted and smooth. Stir in the vanilla extract, then keep mixing until the chocolate is completely melted and glossy. Pour this into a shallow dish and pop it in the freezer for about an hour, or if you prefer, the fridge for 1 to 2 hours until it’s firm enough to scoop.

Step 3

Once set, mix the pumpkin pie spice with sugar in a small bowl. Scoop out small spoonfuls—about 1 to 2 teaspoons each—and roll them into balls. Then, roll each ball in the spiced sugar mixture to coat. Keep the truffles chilled until you’re ready to serve.