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halloween “in the house”: pumpkin spice latte truffles

pumpkin spice latte truffles

Can I get just a little classy on this series? Just this once? I promise googly eyes, etc. will return next week.

I’m so excited to be included in this year’s Virtual Pumpkin Party hosted by Sara, creator of Cake Over Steak (don’t you just love that name?). Over 60 bloggers are participating, and my mouth is watering over the beautiful and delicious recipes shared.

In thinking about what recipe to contribute, I knew that I wanted to do something a bit more sophisticated than my usual Halloween fare. And having just made these amazing pumpkin spice latte doughnuts, I also knew that I wanted to incorporate those same flavors.

pumpkin spice latte truffles

pumpkin spice latte truffles

Truth be told, I never understood the mania surrounding the yearly return of #PSL. But those doughnuts? The combination of espresso and pumpkin set my culinary heart aflutter, and I’ve been waiting for an excuse to do it again.

These truffles are delish guys – and super easy to make.

pumpkin spice latte truffles

pumpkin spice latte truffles

While you’re waiting for the truffles to chill, head on over to Cake Over Steak to get the whole list of recipes she’s collected!

Pumpkin Spice Latte Truffles
adapted from Bran Appetit

16 ounces good quality white chocolate chips (or chopped white chocolate), divided
1/4 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
1/2 teaspoon instant espresso
1/2 teaspoon vanilla
1 tablespoon graham cracker crumbs
1-2 teaspoons vegetable shortening

Optional toppings: graham cracker crumbs, instant espresso, orange candy melts

In the top half of a double boiler set over barely simmering water, melt 10 ounces of the white chocolate, the pumpkin, pumpkin pie spice, espresso and vanilla. Stir in the graham cracker crumbs and refrigerate the mixture till firm.

Using a small (tablespoon-size) scoop or spoon, scoop the mixture onto a parchment-lined baking sheet. Shape into balls and place in the fridge till ready to dip.

In the top half of a double boiler set over barely simmering water, melt the remaining 6 ounces of white chocolate. Add shortening, a bit at a time, till the chocolate is smooth and pourable. Turn off heat.

Remove one truffle from the fridge and place on a fork. Hold the fork over the bowl of chocolate and use a spoon to pour it over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. If topping with the graham cracker crumbs or espresso, do so now. If drizzling with orange candy melts, return to fridge to set.

Repeat with remaining truffles and keep in the fridge till ready to serve.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2015/10/21/halloween-in-the-house-pumpkin-spice-latte-truffles/

For more ideas, check out my Halloween Pinterest board!

pumpkin spice latte truffles

12 Comments

  1. Grace @ Earthy Feast on October 21, 2015 at 1:01 pm

    This are the cutest! Happy pumpkin party day!

    • sherisilver on October 21, 2015 at 6:52 pm

      To you too! Those “ravioli” were gorgeous!

  2. Brandon @ Kitchen Konfidence on October 23, 2015 at 4:33 pm

    Mmmmm, I love white chocolate, but I’ve never had it with pumpkin. Sounds like a fantastic combination.

    • sherisilver on October 23, 2015 at 9:09 pm

      It’s good. Really good. 😉 And I have to tell you that I’ve always been intimidated by yeasted waffles but your post looks amazing – I need to make these!

  3. Kathryn @ The Scratch Artist on October 23, 2015 at 5:55 pm

    Hi Sheri!
    Happy to meet you through this epic pumpkin bash! These truffles are so creative and delicious sounding. The white chocolate and pumpkin combo is so smart. I think regular chocolate overpowers the delicate pumpkin flavor. They are so attractive too! Gotta make me some of these! Happy belated pumpkin party (I’m trying to work through everyones recipes, but, phew, it’s taking a while!)

    • sherisilver on October 23, 2015 at 9:00 pm

      Thank you Kathryn – and right back at you. Your temaki (food and photographs!)? Gorgeous. What a round up – so glad to meet you too! 🙂

  4. Barbara on October 24, 2015 at 11:13 am

    These look so good! About how many pieces does this recipe make? I will be feeding a crowd….

    • sherisilver on October 24, 2015 at 4:19 pm

      Makes about 1-2 dozen – but you can easily double as this is a quick one!

  5. Sara @ Cake Over Steak on October 26, 2015 at 1:42 pm

    Thanks so much for being a part of this! These truffles are such a classy halloween dessert. 😉

    • sherisilver on October 26, 2015 at 3:14 pm

      Thank YOU Sara – what a talented group to be part of – I can’t wait till next year! 🙂

  6. Cassidy on October 2, 2017 at 9:34 am

    I love this idea, but I can’t have caffeine. What do you suggest I sub for the espresso?

    • sherisilver on October 2, 2017 at 12:03 pm

      If you can have decaf you can sub instant decaf for the espresso – you might have to adjust the amount to taste but that should work! 🙂

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