Pumpkin Spice Truffles

Pumpkin Spice Truffles

Pumpkin Spice Truffles

Simple enough for a five-year-old to roll.

Makes: about 16
Time: 20 minutes, plus 2 hours to chill
Level: Easy

The secret

Two tablespoons of Biscoff cookie butter. It makes the truffles extra creamy and adds a warm cookie-spice flavor.

What you'll need

  • 8 oz dark chocolate, chopped (Baseema 70% dark chocolate works well)
  • ½ cup heavy cream
  • 2 tablespoons Biscoff cookie butter
  • 1 teaspoon pumpkin pie spice
  • A pinch of sea salt
  • Cocoa powder or crushed Biscoff cookies, for rolling

How to make them

  1. Grown-up step: Heat the cream until it just bubbles at the edges.
  2. Pour it over the chopped chocolate.
  3. Wait 2 minutes, then stir until smooth and shiny.
  4. Stir in the cookie butter, pumpkin pie spice, and salt.
  5. Cover and chill for about 2 hours, until firm enough to scoop.
  6. Scoop a small spoonful and roll it into a ball. Keep a wet cloth nearby, because it gets messy.
  7. Roll each ball in cocoa powder or cookie crumbs.
  8. Store in the fridge for up to 1 week. Take them out 10 minutes before eating.

Good to know

  • Pumpkin pie spice has no pumpkin in it. It's cinnamon, ginger, nutmeg, and clove.
  • Vegan version: swap the cream for full-fat canned coconut cream.
  • Allergens: contains milk (cream) and wheat (Biscoff). Chocolate may contain traces of tree nuts and soy.
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