Makes about 30 truffles
Â½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoon ground spiced pumpkin seeds
Â¼ cup pumpkin pureeÂ½ teaspoon ground ginger
Â½ teaspoon ground cinnamon
Â½ teaspoon ground nut meg
Â½ teaspoon ground white pepper
8 ounces semisweet or bittersweet Â dark chocolate, chopped
cocoa powder mixed with a little pumpkin pie spice, for dusting
In a heavy bottom saucepan, heat the heavy cream, vanilla, pumpkin seeds, spices Â and pumpkin puree to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder/pumkin pie spice mixture..
*Spiced Pumpkin Seeds : mix 2 cups raw pumpkin seeds with Â¼ cup melted butter, Â Â¼ cup turbinado sugar and 1 teaspoon of the following spices: black pepper,, ginger, cinnamon, nutmeg and all spice.Â Bake in a 400Â° oven for about 15-20 minutes or until browned and crisp.Â Allow to cool before grinding.Â Grind seeds as needed into a course grind like black pepper.