You can create exceptional desserts with pumpkin too! Discover the recipe for pumpkin truffles with coconut milk, coated with white chocolate!
Ingredients
- White chocolate – 250 g
- Honey – 20 g
- Gingerbread spice – 0.5 tsp
- Coconut oil – 20 g
- Hokkaido pumpkin – 300 g
- Coconut milk – 50 ml
Additional:
- White chocolate – 200 g
Preparation
Step 1: BAKE THE PUMPKIN Bake the pumpkin
Cut the pumpkin into parts and place them on a baking sheet. Bake in an oven preheated to 150°C for about 40 minutes. Peel the baked pumpkin and blend it.
Step 2: ADD CHOCOLATE TO COCONUT MILK Add chocolate to coconut milk
Bring coconut milk to a boil with honey. Add crushed white chocolate and stir until completely melted. Then add the blended pumpkin and mix everything again. Finally, add coconut oil and mix the mass.
Step 3: FORM THE TRUFFLES Form the truffles
Pour the ready mass into a bowl and cover with aluminum foil. Put it in the fridge overnight. When the mass is stable, form balls from it and put them back into the fridge. When the truffles are stable but still soft, gently coat them with melted white chocolate and set aside to harden on baking paper.
