It’s official – the first truffle of the 2013 holiday season has been made!
For November, our Bakin’ Friends secret ingredient was nutmeg. At first, I had a really hard time figuring out what I wanted to make. But since the holiday season is rapidly approaching, truffles just seemed to make total sense!
To make them a little more festive, I used some buttercream icing to pipe on leaves and vines. For the leaves, I used a #352 tip, and a #2 tip for the vines. And while I only tried a little bit of the filling before rolling them, I heard nothing but good things from those that tried them!
White Chocolate Pumpkin Spice Latte Truffles
Source: Bran Appetit
Makes 40 truffles
10 ounces white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp instant espresso (I used about half a packet of Starbucks Pumpkin Spice Via)
1/8 tsp nutmeg
1/2 cup chocolate chips of choice or 1 bag candy melts
1. Melt white chocolate in microwave in 30 second increments or in a double boiler. Stop just before completely melted.
2. Stir in the pumpkin, cinnamon, vanilla, espresso, and nutmeg.
3. Spread mix onto a parchment covered cookie sheet and place in the fridge to cool.
4. Remove from fridge and roll truffles into teaspoon sized balls. Once rolled, place back in the fridge to firm up.
5. Melt candy melts or chips.
6. Dip into melted chocolate using a spoon, fork, or fingers. Place on cookie sheet to set and place back in the fridge.
7. Once firm, use a sharp knife to trim excess chocolate.
If you’d like to participate in the Bakin’ Friends group, head on over to Leah’s page and sign up!