Pumpkin Spice Hot Chocolate Truffles are smooth and creamy chocolate truffles, decorated to look like pumpkins and packed with pumpkin spice flavor! These clever truffles have a secret–when you add them to hot milk, they dissolve and make the most delicious pumpkin spice hot chocolate!
This post is sponsored by International Delight. This year I’m pleased to partner with them to bring you a series of dessert recipes featuring their products.
On one hand, it feels a little early in the year to be posting pumpkin recipes.
On the other hand, my local craft stores have had Halloween supplies out for at least a solid month by now, so I’m just trying to keep up with the Michael’s and JoAnn’s of the world. Also, my family drinks hot chocolate year-round, so this one has been in heavy rotation at our house lately, and you deserve to have the same. Also also, pumpkin spice is freaking delicious and should be an anytime flavor.
In conclusion, we’re doing this pumpkin thing, so haters to the left. <——-
These clever little Pumpkin Spice Hot Chocolate Truffles are two desserts in one. They’re truffles, yes, filled with pumpkin spice flavor and decorated to look like adorable miniature pumpkins. (pause for squealing here) A whole platter of them, all lined up in cute little rows, would make a perfect fall party treat or edible gift.
But. BUT! Add them to a mug of hot milk, whisk whisk whisk, and you have a delicious cup of pumpkin spice-flavored hot chocolate. Dessert recipes that do double duty? Sign me up!
Making these is surprisingly easy, too! If you can microwave and whisk things, YOU can make them! They get those signature pumpkin ridges from a very fancy tool I call a “wooden skewer,” although a long toothpick would work just as well. No fancy-pants equipment here!
In fact, the only “specialty” ingredient I used was some broken bits of chocolate batons for the pumpkin stems, and that’s only because I had them left over from the Black Forest Cake I made earlier in the year. You could just as easily cut up a chocolate bar into small shards and use that for the stems instead.
I used International Delight’s Pumpkin Pie Spice creamer to give the chocolate truffles the warm, comforting, and unmistakable flavor of pumpkin pie spices. It’s noticeable but not overwhelming, and the best way I can think to describe it is COZY. One bite of these truffles and you’ll want to be wearing fuzzy socks in front of a fire, guaranteed. (Bear skin rug entirely optional.)
I boosted the spice flavor a little bit by adding additional cinnamon, because I just can’t get enough. If for some reason you can’t find Pumpkin Pie Spice creamer, you can use another creamer flavor (or even regular whipping cream) and add a touch of pumpkin pie spice to the mixture. It won’t be quite the same, but it’ll still taste great!
When you’re done stuffing yourself silly with the regular truffles, heat up a glass of milk until it’s hot but not boiling. Drop a truffle into the cup, make like Bob Marley and stir it up, little darling, and in a few moments you’re holding a rich mug of pumpkin spice hot chocolate! Of course you COULD just drink it plain, but I’d be a bad food blogger if I didn’t suggest you top it with a bit of whipped cream or a scoop of vanilla ice cream.
Ready to make some candy magic? Check out the how-to video, then find the printable recipe down below!
How to Make Pumpkin Spice Hot Chocolate Truffles Video:
Pumpkin Spice Hot Chocolate Truffles
Combine the semi-sweet chocolate, International Delight Pumpkin Pie Spice Coffee Creamer, cocoa powder, cinnamon, and vanilla in a large microwave-safe bowl. Microwave on full strength for 1 minute, then whisk well. If any chocolate chunks remain, return to the microwave and heat in 15-second bursts, whisking well after each interval, until the mixture is smooth and shiny. Press a layer of plastic wrap directly on top of the chocolate, and refrigerate the bowl for about 2 hours, until it is firm enough to scoop and roll.
Dust your hands with a light coating of cocoa powder. Use an ice cream scoop to scoop a golf ball-sized ball of chocolate into your hands, and roll it into a smooth, even ball. (If you want to use a scale, each truffle should be about 1.75 oz.) You should get 14 large truffles from the batch.
If the balls are very soft, return them to the refrigerator for 15-20 minutes before proceeding. Otherwise, use a wooden skewer, and press it into the sides of the truffles, giving the sides of the truffle ridges like a pumpkin. Refrigerate if necessary, until the truffles are firm.
Melt the orange candy coating in the microwave, stirring until completely smooth. Press a long toothpick firmly into the top of one of the truffles, and holding it by the toothpick, dip it in the orange candy coating until the truffle is completely covered. Let the excess drip back into the bowl, and gently scrape the bottom of the truffle against the lip of the bowl.
Place the dipped truffle on a baking sheet covered with parchment paper or waxed paper, and gently twist the toothpick to remove it from the truffle. (If necessary, you can hold the truffle down in place with a second toothpick while you twist.) While the coating is still wet, break off a piece of a chocolate baton or a shard of chocolate, and press it into the hole left by the toothpick to be the pumpkin’s stem.
Repeat with the remaining truffles, until all are dipped and decorated. Refrigerate the tray briefly to set the orange candy coating, for about 15 minutes.
The truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. For the best taste and texture, serve them at room temperature. To turn them into hot chocolate, heat 8 oz of milk in a mug. Add a pumpkin spice truffle to the hot milk, and whisk until the truffle melts and you have a mug of rich hot chocolate. For the ultimate indulgence, top the hot chocolate with a swirl of whipped cream or a scoop of vanilla ice cream!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.