Pumpkin Truffles Tasty Recipes

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Pumpkin Truffles

"Delicious fall/excursion treat. Very strong coffee can be substituted for the espresso liqueur."

Ingredients :

1 1/4 cups almonds
2 half of cups overwhelmed vanilla wafers
1/2 cup confectioners' sugar
2 teaspoons floor cinnamon
1 cup semi-sweet chocolate chips, melted
1/2 cup pumpkin puree (inclusive of Libby's®)
1/three cup espresso-flavored liqueur
half cup semi-candy chocolate chips, or as needed

Instructions :

Prep : 15M	Cook : 48M	Ready in : 1H50M

Preheat oven to 400 tiers F (2 hundred stages C). Spread almonds onto a baking sheet.
Bake in the preheated oven until almonds are aromatic and toasted, five to ten minutes. Remove from oven and cool; grind in a meals processor until almonds are a flour-like texture.
Mix floor almonds, crushed vanilla wafers, confectioners' sugar, and cinnamon together in a bowl. Stir 1 cup melted chocolate chips, pumpkin, and espresso liqueur into vanilla wafer aggregate. Shape combination into 1-inch balls and set up on a baking sheet. Refrigerate or freeze muffins till strong, 1 to 2 hours.
Melt half of cup chocolate chips in the top of a double boiler over simmering water, stirring often and scraping down the edges with a rubber spatula to keep away from scorching. Dip cakes in melted chocolate and return to baking sheet to harden.

Notes :

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