2 years ago
asparagus
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Pumpkin Pie Truffles
Perfect for autumn parties! 1 cup semi-sweet nondairy dark chocolate, couverture or chips 2.5 tablespoons canned pumpkin 1/2 teaspoon pumpkin pie spice Dash salt 1/4 teaspoon vanilla extract 1 cup confectioner’s sugar Over a double boiler temper or melt the chocolate. Spoon a little into each mold, or paper cup, and spread out to coat the mold using the back of the spoon. Let harden completely (if using chocolate chips, or untempered chocolate, go ahead and stick them in the freezer for quick chilling). In a very small bowl, combine all the remaining ingredients until smooth and then fill the hardened chocolate shells with the filling. Top with the remaining melted chocolate and let harden completely before attempting to remove from the molds. Top with nutmeg for a fun touch. Store chilled.
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