And they're made of pumpkin.
I came across a recipe for pumpkin truffles on the Taste of Home website, where they use all the lovely autumnal pumpkin pie spices like cloves, cinnamon and ginger. But one of my favourite flavour combinations with pumpkin is sweet vanilla. So I've adapted their recipe to make less (they are insanely rich) and also so that the soft, vanilla tones shine through, without losing the pumpkin altogether. I've also changed quite a bit of the method, so they're a bit easier to make.
Pumpkin Chocolate Truffles
150g white chocolate, broken up into squares
1 tbsp double cream
2 tbsp canned pumpkin
150g dark chocolate, broken up into squares
toffee sprinkles, to decorate
First, melt the white chocolate gently with the double cream. Stir the pumpkin purée into the white chocolate mixture until smooth - it will look like a toffee-coloured caramel. Put the mixture into the fridge for one and a half hours until stiff but still mouldable.
When the mixture has cooled and stiffened, roll into little balls and place on a baking tray lined with greaseproof paper. Slide this into the freezer for 10-15 minutes. Meanwhile, melt the dark chocolate.
Take out the frozen pumpkin balls and, using two teaspoons, roll each one in the melted chocolate, placing back on the greaseproof paper to set. Sprinkle with a few sprinkles before the chocolate sets.