Ingredients
13.4 oz. Dulce de Leche
Pumpkin Coating: (will cover 8-10)
1/4 cup White Chocolate
1 Tbsp. Pumpkin
1/8 tsp. Pumpkin Pie Spice
Final Coating: (will coat 8-10)
1/3 cup White Chocolate
Pumpkin Pie Spice
❃❃Makes 8 – 50❃❃
Preparation
Prepare at least 3 sheet trays, trays or plates covered in parchment paper.
Caramel Layer
Spoon out heaping 1 tsp. size balls of Dulce de Leche and place on the sheet tray. Place in freezer for at least ½ hour. This size will render about 50 balls.
Pumpkin Layer
Melt the white chocolate over a double boiler or in the microwave stirring every 20 seconds. Once melted cool for a couple of minutes and add pumpkin and pumpkin pie spice.
Remove caramels from freezer, coat in the pumpkin and chocolate mixture by rolling around and topping with mixture. Lift out with a fork return to tray. Don’t worry about this layer being perfect as these will have to freeze before you can roll into balls. Work in small batches coating 8 – 10 at a time.
Freeze the balls coated in the pumpkin and chocolate layer for at least another ½ hour.
Note: You can work on smaller batches and keep rotating but only have 10 per tray if doing 50 truffles.
Chocolate Layer
Melt the white chocolate over a double boiler or in the microwave stirring every 20 seconds. Let cool for a couple minutes.
Remove truffles from freezer and roll each into a ball. These will never fully be hardened, which is what you want for a gooey center.
Drop one at-a-time into the white chocolate coating completely. Remove with a fork lightly tapping some of the chocolate off. Gently slide truffle from the fork with a toothpick to the sheet pan. While chocolate is still wet sprinkle each with a small amount of pumpkin pie spice.
Return to the refrigerator and cool until chocolate is set.
Note: These are not difficult to make but do require some time as they are sticky and need to freeze in between steps.