pumpkin truffles were the other truffles I included in my little gift boxes. And these were the truffles my husband really enjoyed. This is actually my own original recipe. So I hope you enjoy them as much as he did.
½ cup unsalted butter, softened
½ cup sugar
1½ cups yellow cake mix
1 cup flour
1 Tbsp. Pumpkin Spice bakery emulsion
1/8 tsp salt
3-4 tbsp milk or cream
White chocolate (I buy mine from a local culinary store, but white chocolate chips would also work)
-Cream butter and sugar together
-Slowly blend in flour and cake mix
-Add pumpkin spice emulsion and salt, then add milk until dough-like consistency
-Using a small scoop, form uniform balls and place on wax paper
-With your hands, roll dough into smooth balls.
-Refrigerate balls at least one hour
-Slowly melt chocolate over double boiler
-When all chocolate has melted, drop balls one at a time and evenly cover with a spoon
-With a chocolate dipping tool lift truffle to drain extra chocolate then set onto wax paper to dry
-Drizzle with caramel to make them look pretty.
-To clean up truffles after removing them from wax paper, use a paring knife to shave off excess coating that may settle at the bottom of the truffle.
-Keep refrigerated. Bring to room temperature before serving