Velvety 5-Ingredient Dark Chocolate Pumpkin Ganache Truffles

Oh, these Dark Chocolate Pumpkin Ganache Truffles! They’re my absolute favorite fall treat – the kind of bite-sized indulgence that makes you close your eyes and savor every rich, creamy moment. Picture this: velvety dark chocolate hugging a spiced pumpkin filling so smooth it practically melts on your tongue. I started making these years ago for Thanksgiving hostess gifts, and now friends beg me for them every autumn. The magic happens when earthy pumpkin puree meets luxurious ganache, with just enough pumpkin pie spice to make your kitchen smell like the coziest day of the year. Best part? They come together with barely any effort – no oven required!

Why You’ll Love These Dark Chocolate Pumpkin Ganache Truffles

Trust me, these little bites of heaven check all the boxes. Here’s why they’ve become my go-to autumn obsession:

• Rich meets cozy – That deep dark chocolate pairs magically with spiced pumpkin for the ultimate fall flavor combo
• No-bake bliss – Just simmer, stir, and chill – your oven gets to take a well-deserved break
• Gift goldmine – Tuck them in pretty boxes and suddenly you’re the most popular person at every holiday party
• Sneaky easy – They look fancy but honestly? The hardest part is waiting for them to chill
• Texture dreams – That melt-in-your-mouth ganache center gets me every single time

Ingredients for Dark Chocolate Pumpkin Ganache Truffles

Here’s what you’ll need to create these little pumpkin-spiced miracles. I’ve learned through (many) batches that quality really matters here – especially with the chocolate!

• 8 oz dark chocolate (70% cocoa), chopped – Splurge on the good stuff here, folks. I use Ghirardelli or Guittard when I can. Don’t even think about chocolate chips – they won’t melt as smoothly!
• ½ cup heavy cream – The higher the fat content, the creamier your ganache will be. I’ve tried half-and-half in a pinch, but it just doesn’t set the same way.
• ¼ cup pumpkin puree – Canned works perfectly (Libby’s is my go-to), but if you’re using homemade, make sure it’s thick like canned, not watery. Squeeze out excess moisture in cheesecloth if needed.
• 1 tsp pumpkin pie spice – My secret? I sometimes add an extra pinch if I’m feeling festive. The blend of cinnamon, nutmeg, ginger, and cloves is what makes these taste like autumn.
• 2 tbsp unsalted butter, room temp – This little addition gives the ganache that extra luscious mouthfeel. Salted butter works too if that’s what you’ve got.
• ¼ tsp vanilla extract – The real stuff, please! I learned the hard way that imitation vanilla can taste artificial in such a rich dessert.
• ¼ cup cocoa powder (for dusting) – Dutch-processed gives a beautiful dark finish, but any unsweetened cocoa works for that classic truffle look.

Pro tip from my many kitchen experiments: measure everything before you start. Once that cream starts heating, you’ll want everything ready to go!

How to Make Dark Chocolate Pumpkin Ganache Truffles

Okay, friends – let’s make some magic happen! These truffles come together in just a few simple steps, but I’ll walk you through each one so your batch turns out perfect. Don’t let the fancy name fool you – this is one of those “looks impressive but secretly easy” recipes that’ll make you feel like a pastry chef.

Preparing the Pumpkin Ganache

First things first: chop that beautiful dark chocolate into small, even pieces (about pea-sized) and pop it in a heatproof bowl. I use my trusty serrated knife for this – it grabs the chocolate perfectly without sending chunks flying across the kitchen.

Now, pour your heavy cream into a small saucepan and heat it over medium. Here’s the crucial part – watch for those tiny bubbles around the edges and wisps of steam rising, but don’t let it boil! We’re aiming for about 180°F if you’re using a thermometer. That’s when you’ll see the cream just barely start to simmer – that’s your cue to pull it off the heat immediately.

Pour that hot cream right over your chopped chocolate and let it sit untouched for a full 2 minutes. I know, I know – resisting the urge to stir is hard, but trust me, this patience pays off. After the time’s up, start gently stirring from the center outward with a rubber spatula. You’ll see that gorgeous ganache come together into a silky pool of chocolatey goodness.

Now stir in the pumpkin puree, pumpkin pie spice, soft butter, and vanilla. The mixture will look glossy and thick – like the most decadent chocolate pudding you’ve ever seen. Give it a taste (chef’s privilege!) and adjust spices if needed. Cover the bowl tightly with plastic wrap, pressing it right onto the surface to prevent a skin from forming, then chill for at least 2 hours. I usually let mine go overnight because I’m extra like that.

Shaping and Coating the Truffles

Here comes the fun part! Pull your chilled ganache from the fridge – it should be firm enough to scoop but still slightly soft. Pro tip: if it’s rock hard, let it sit at room temp for 5-10 minutes. Too soft? Back in the fridge it goes!

Use a small cookie scoop or tablespoon to portion out the ganache. I scoop all my portions first before rolling – it keeps things moving quickly. Now, here’s my secret for neat truffles: dust your palms lightly with cocoa powder. Roll each portion between your hands just until smooth – don’t overwork it or the heat from your hands will melt the chocolate. Work fast and return any softening truffles to the fridge as needed.

Once all your truffles are rolled, put your cocoa powder in a shallow bowl. Gently drop a few truffles in at a time and shake the bowl to coat them evenly. I like to use a fork to lift them out, tapping off the excess powder before transferring to a parchment-lined tray. Pop them back in the fridge for 30 minutes to set completely – if you can wait that long!

See? I told you it was easy! Now just try not to eat them all before your guests arrive…

Expert Tips for Perfect Dark Chocolate Pumpkin Ganache Truffles

After making these truffles more times than I can count, I’ve picked up some game-changing tricks that’ll take your batch from good to “oh wow!” material:

• Cocoa-dusted hands – Keep a small bowl of cocoa powder nearby to dust your palms between rolling. It’s the only way to handle sticky ganache without losing half of it to your fingers!
• Cookie scoop magic – That little #60 scoop (about 1 tablespoon) gives you perfectly even portions every time. No more “why is this one twice as big?” surprises.
• Chill your tools – If your kitchen’s warm, pop your scoop and a metal spoon in the freezer for 10 minutes first. Cold tools = less melty mess.
• Double strain the pumpkin – If using fresh puree, strain it through cheesecloth twice. Excess water is the enemy of firm truffles.
• Fork lift method – When coating, use a fork to roll truffles in cocoa, then tap the fork on the bowl’s edge for that professional powdered look.

Bonus tip: If your ganache separates (it happens!), whisk in 1 tsp hot cream to bring it back together. Kitchen miracles!

Storing and Serving Suggestions for Dark Chocolate Pumpkin Ganache Truffles

These little beauties keep beautifully in an airtight container in the fridge for up to a week – if they last that long! I like layering them between parchment paper in a cookie tin. For serving, take them out 15 minutes beforehand – that slight chill against the rich, creamy center is pure bliss. They’re stunning on a dessert platter alongside strong coffee or a sweet dessert wine (try a late-harvest Riesling – the pairing is *chef’s kiss*). Pro tip: gift them in pretty paper liners with a note about letting them come to room temperature for maximum flavor.

Dark Chocolate Pumpkin Ganache Truffles Variations

Once you’ve mastered the basic recipe (and eaten half the batch straight from the fridge – no judgment here!), try these easy tweaks to keep things exciting. I love playing with different coatings and flavors depending on who I’m making them for.

Citrus Twist: Add ½ teaspoon of finely grated orange zest to the ganache mixture. The bright citrus notes cut through the richness beautifully and make the pumpkin flavor pop even more. For an extra fancy touch, roll these in a mix of cocoa powder and orange zest.

Nutty Delight: Instead of cocoa powder, roll your truffles in finely chopped toasted pecans or hazelnuts. The crunch contrasts so nicely with the creamy center! I toast the nuts first in a dry skillet until fragrant, then let them cool completely before chopping.

Spiced Sugar Coat: Mix ¼ cup granulated sugar with ½ teaspoon cinnamon and a pinch of cayenne for a sweet-spicy shell. This version always disappears fastest at my holiday parties – that little kick of heat keeps people coming back for “just one more.”

The best part? You can mix and match these ideas however you like. Last Thanksgiving I did half with pecans, half with spiced sugar, and my sister still claims they were the best truffles I’ve ever made. (Don’t tell her how easy they were!)

Dark Chocolate Pumpkin Ganache Truffles FAQs

Over the years, I’ve gotten every question imaginable about these truffles – and I’ve made every mistake possible while figuring out the answers! Here are the ones people ask me most often (usually while sneaking seconds from the fridge).

Can I use milk chocolate instead of dark?

Oh, I’ve been there! While you can use milk chocolate, the truffles will be much sweeter and softer. Dark chocolate’s higher cocoa content gives structure to hold the pumpkin filling. If you must swap, reduce the cream slightly (try ⅓ cup) and chill longer. But honestly? The bittersweet-dark-chocolate-and-pumpkin combo is what makes these so special – it’s worth stepping outside your comfort zone!

Help! My ganache is too soft – can I fix it?

Don’t panic! This happens to me when I’m impatient with chilling time. First, make sure it’s really had the full 2 hours in the fridge. If it’s still too soft, try these saves:

• Freezer assist: Pop the bowl in the freezer for 20 minutes, stirring every 5
• Chocolate boost: Melt an extra ounce of dark chocolate and stir it in
• Rolling hack: Dust your hands with cocoa powder instead of washing between rolls

Remember – even “ugly” truffles taste amazing. My first batch looked like lumpy potatoes but disappeared just as fast!

Can I freeze these truffles for later?

Absolutely! They freeze beautifully for up to 3 months. Here’s how I do it:

1. Arrange uncoated truffles on a parchment-lined tray
2. Freeze until rock solid (about 1 hour)
3. Transfer to an airtight container with parchment between layers

Thaw overnight in the fridge, then roll in cocoa right before serving. The texture stays perfect – I always stash some for last-minute guests (or midnight cravings).

Nutritional Information

Okay, let’s be real – we’re not eating truffles for their health benefits, but I know some of you like to keep track (or need to justify eating three in one sitting – no shame!). Here’s the breakdown per truffle, but remember these are estimates – your actual numbers might vary slightly depending on ingredients and exact sizes.

Per 1 truffle (about 1-inch diameter):

• Calories: 85
• Total Fat: 6g (Saturated Fat: 3.5g)
• Carbohydrates: 7g (Fiber: 1g, Sugar: 5g)
• Protein: 1g

Now, if you’re anything like me, you’ll want to mentally prepare yourself before checking the nutrition for when you inevitably eat four at once. Worth every single calorie if you ask me! Just remember – dark chocolate has antioxidants, pumpkin has vitamins… so really, these are basically health food. (Okay, maybe don’t quote me on that to your nutritionist.)

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