Pumpkin Truffles

To make the pumpkin ganache, combine the white chocolate and pumpkin powder in a heat resistant bowl. In a small sauce pan, heat heavy cream until it begins to boil. Remove from heat and pour cream over white chocolate. Stir until smooth. Add spices and fold until well blended. Allow to cool until room temperature, then cover and chill in the refrigerator until firm.

Once ganache is firm to the touch, use a melon baller or small spoon to scoop pumpkin mixture and roll into 3/4″ balls. The ganache will be slightly sticky, but will roll easily between hands. Place each truffle on greased wax paper and return to the refrigerator for 30 minutes.

In a small bowl, combine the cocoa powder and pumpkin pie spice and stir until well blended. Set aside.

Melt milk chocolate according to the package instructions. If desired, temper the chocolate for a more professional result, however, this is not necessary.

Remove the truffles from the refrigerator and dip each one into the milk chocolate, being sure to coat the entire truffle. Return dipped truffles to the wax paper and sprinkle with spiced cocoa mixture.

Place finished candies in refrigerator to firm up the chocolate. Store in an airtight container and keep refrigerated. Makes approximately 25 truffles.