With fall upon us and Halloween right around the corner, I think I'll be dedicating my baking time to mainly these topics! While scrolling through Pinterest, these pumpkin truffles seemed like the perfect blend of the two. I have yet to master the perfect cake pop "dip" (or truffle dip for that matter) so this seemed like another great opportunity to practice.
The inside of the truffle is pumpkin bread with pumpkin frosting. The recipes for those can be found here:
I followed Elizabeth Lou's recipe for decorating these pumpkin truffles, which can be found here.
Pumpkin Truffles were made with the extra pumpkin bread from this recipe here.
I've just started to use a ceramic mug to heat up my candy melts. I really like how well they retain heat to keep the melts from rehardening too quickly. The new issue is figuring out how to heat up the candy melts without overheating them and causing the "elephant skin" effect...
We've got a pretty big difference between the dipped truffles on the left and the truffles on the right. Neither are perfect this time, but valuable lessons were learned!
I mixed together some dark chocolate with the remaining orange candy melts to get a darker orange color. It dried a little darker than anticipated- a note to use less chocolate next time! It was a little difficult to frost these guys since they're so round, but I found that picking them up helped me to get the icing all around the pumpkin.
And here we have the finished pumpkin truffles! I'm not super happy with how these came out, but I learned a lot making them. Big lessons:
- Spend extra time melting the Wilton candy melts
- Candy and chocolate mix dries to be a darker color than when melted
- Get frosting bags!