Indulgent Chocolate Covered Pumpkin Balls You’ll Crave Forever

Satisfy your cravings with these Chocolate Covered Pumpkin Balls, a delightful no-bake treat perfect for fall gatherings.

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Course: Dessert

Cuisine: American

Keyword: Chocolate Covered Pumpkin Balls, chocolate recipes, Fall Treats, no bake dessert, Party Snacks, pumpkin recipes

Prep Time: 30

Cook Time: 10

Chilling Time: 2

Total Time: 2 40

Servings: balls

Calories: 120kcal

Equipment

Saucepan
Mixing Bowl
whisk
spoon
baking sheet
Parchment Paper
microwave-safe bowl

Ingredients

For the Truffle Filling

1 cup Dark Chocolate Chips Substitution Note: Use any preferred melting chocolate.
½ cup Heavy Cream Must be included for proper consistency.
1 cup Pumpkin Puree Substitution Note: Fresh or canned pumpkin puree works; do not use pumpkin pie filling.
1 teaspoon Ground Cinnamon Customizable with other spices.
½ teaspoon Ground Nutmeg Use fresh if possible for best flavor.
½ teaspoon Ground Ginger Can be substituted with allspice if desired.
¼ teaspoon Kosher Salt Essential for flavor enhancement.
2 tablespoons Unsalted Butter Substitution Note: Do not use salted butter.
¼ cup Pop Rocks Important to add just before serving for best texture.

For the Chocolate Coating

1 cup Dark Chocolate Chips (for coating) Opt for high-quality brands like Callebaut or Ghirardelli for best results.

Instructions

Instructions for Making Chocolate Covered Pumpkin Balls

Gather all ingredients and line a plate with parchment paper to ensure your truffles don’t stick when you place them on the plate.
In a saucepan, combine the heavy cream and pumpkin puree; bring to a gentle boil while whisking, then add the ground cinnamon, nutmeg, ginger, and kosher salt to enhance the flavors.
Pour the hot pumpkin mixture over the dark chocolate chips in a bowl; let it sit for 30 seconds before whisking until the mixture is smooth and creamy.
Stir in the room temperature unsalted butter and Pop Rocks to add delightful crunch, then cover the bowl and refrigerate for at least 2 hours until the mixture is firm.
Once chilled, scoop out approximately 2 teaspoons of the mixture and roll them into balls, placing each one onto the lined sheet; chill for an additional 30 minutes to firm up.
Melt the dark chocolate chips for the coating using a microwave-safe bowl, dip the chilled truffles into the melted chocolate, and sprinkle the remaining Pop Rocks on top.
Refrigerate again for 30 minutes to 1 hour to set the chocolate before serving these delightful treats.

Notes

Optional: Dust with additional cocoa powder for an elegant touch. Add Pop Rocks just before serving, as they can lose their crunch if mixed in too early.

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