Happy Halloween!

I can't believe that October is already over! 2011 is going by so quickly [doesn't it seem like we say that every year?] Well, This post will be short and sweet! Decided to use the rest of my pumpkin puree to make some pumpkin truffles!!!! Here's the recipe.

Pumpkin Pecan Truffles

Heavy Cream: 50g

Vanilla Bean: 1 ea

Cinn: 1/4 tsp

Ginger: 1/8 tsp

Cloves: 1/8 tsp

Pumpkin Puree: 80g

Butter: 10g

White Chocolate: 330g

Dark Chocolate and Chopped/Toasted Pecans for finishing.

1. Boil heavy cream, vanilla bean, cinnamon, ginger, and cloves. Cover and steep for 5 minutes

2. Add pumpkin puree to cream mixture and bring back to a boil.

3. Pour over the tempered white chocolate.

4. Stir in softened butter

Pour finished ganache into a "frame" and allow to set [at least 2 hours]

Once the ganache has set, scoop into small balls. Now set up your dipping station. This one will be different than the usual dipping station and will look like this:

From left to right: ganache centers, tempered chocolate, toasted pecans

After rolling the ganache in the dark chocolate, place on the bed of pecans. Roll the truffles in the pecans until completely coated.

Pumpkin Pecan Truffles!