Ingredients
Scale
- 16 oz dark chocolate chips
- 1/2 cup pumpkin spice coffee creamer
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice, or more to taste
- 4 tablespoons cocoa powder, divided
- Orange candy melts
- 1 teaspoon coconut oil
- Tootsie rolls (cut into small pieces for stems)
- Green frosting (for leaves)
Instructions
- Combine chocolate chips, pumpkin spice coffee creamer, vanilla extract, pumpkin spice, and 2 tablespoons of cocoa powder in a microwave-safe bowl.
- Microwave for 1 minute, stirring every 15-30 seconds until melted and smooth.
- Cover and refrigerate the mixture for about 2 hours to set.
- Remove mixture from fridge and dust hands with remaining cocoa powder.
- Scoop about 1 tablespoon of mixture and roll into balls.
- Roll balls in cocoa powder and place on a plate.
- Freeze the truffles for at least 1-2 hours or overnight.
- Melt orange candy melts with coconut oil using a double boiler.
- Dip each truffle into the melted candy and place on wax or parchment paper.
- Allow coating to dry for 30 minutes.
- Cut tootsie rolls into small pieces and shape into rods for stems; insert into the top of each truffle.
- Pipe green frosting leaves around the stem.
- Keep chilled until ready to serve.
Notes
Chilling the truffle mixture before shaping is essential for easy handling. Freezing the truffles before dipping in candy melts helps maintain their shape and makes coating easier. The tootsie roll stems and frosting leaves add a festive pumpkin look.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 13g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg