You can create exceptional desserts from pumpkin too! Discover the recipe for pumpkin truffles with coconut milk, coated in white chocolate!
Ingredients
Truffles
- White chocolate – 250 g
- Honey – 20 g
- Gingerbread spice – 0.5 teaspoon
- Coconut oil – 20 g
- Hokkaido pumpkin – 300 g
- Coconut milk – 50 ml
Coating
- White chocolate – 200 g
Preparation
Step 1: 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 puree it.
Step 2: Add White Chocolate to Coconut Milk Heat the coconut milk with honey until boiling. Add crushed white chocolate and stir until completely melted. Then add the pureed pumpkin and blend again. Finally, add coconut oil and mix the mixture.
Step 3: Shape the Truffles Transfer the mixture into a bowl and cover with aluminum foil. Refrigerate overnight. When the mixture is firm, shape it into balls and refrigerate again. Once the truffles are firm but still soft, gently coat them with melted white chocolate and place them on baking paper to set.
