Chef Nathaniel Reid's Pumpkin Spice and Peppermint Mocha Truffles
Silky smooth truffles infused with vibrant pumpkin spice and peppermint mocha seasonal milks.
36 Servings
Ingredients:
Pumpkin Spice Truffles
- ¾ cup Prairie Farms Pumpkin Spice Milk
- 4 tbsp Prairie Farms Unsalted Butter
- 1 ½ tbsp Orange Blossom Honey
- 12 ½ oz Dark Chocolate Couverture (65%) separated
- 1 cup Cocoa Powder
- 1 tsp Cinnamon
Peppermint Mocha Truffles
- ¾ cup Prairie Farms Peppermint Mocha Milk
- 4 tbsp Prairie Farms Unsalted Butter
- 1 ½ tbsp Orange Blossom Honey
- 12 ½ oz Dark Chocolate Couverture (65%) separated
- 2-3 drops Peppermint Oil
- 1 cup Powdered Sugar
Directions:
Pumpkin Spice Truffles
- Add 8.5 ounces of dark chocolate couverture and orange blossom honey to a large mixing bowl.
- Place the Prairie Farms Pumpkin Spice flavored milk and Prairie Farms butter in a small saucepan over medium-high heat and bring it to a simmer.
- Once simmering, pour the hot milk and butter mixture over the chocolate and honey mixture.
- Let the mixture rest for 5 minutes to soften the chocolate, then whisk until the chocolate is dissolved and the mixture is smooth and free of any lumps.
- Line a 6"x6" square pan with wax paper. Pour the ganache into the pan and let rest at room temperature for 24 hours.
- Release the ganache from the pan and cut into 1" squares with a sharp paring knife.
- Sift cocoa powder and cinnamon into a bowl.
- Melt the remaining 4 ounces of dark chocolate slowly in a double boiler.
- With a fork, dip the truffles into the melted chocolate and then roll them in cocoa powder mixture to coat, shaking off any excess.
- Enjoy!
Peppermint Mocha Truffles
- Add 8.5 ounces of dark chocolate couverture and orange blossom honey to a large mixing bowl.
- Place the Prairie Farms Peppermint Mocha flavored milk and butter in a small saucepan over medium-high heat and bring it to a simmer.
- Once simmering, pour the hot milk and butter mixture over the chocolate and honey mixture.
- Let the mixture rest for 5 minutes to soften the chocolate, then whisk until the chocolate is dissolved and the mixture is smooth and free of any lumps.
- Line a 6"x6" square pan with wax paper. Pour the ganache into the pan and let rest at room temperature for 24 hours.
- Release the ganache from the pan and cut into 1" squares with a sharp paring knife.
- Sift powdered sugar into a bowl.
- Melt the remaining 4 ounces of dark chocolate slowly in a double boiler. Add peppermint oil and mix well.
- With a fork, dip the truffles into the melted chocolate and then roll them in powdered sugar to coat, shaking off any excess.
- Enjoy!
Notes
Each recipe yields 36 truffles.
