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Ingredients and Substitutions

Irresistibly Easy Pumpkin Spice Chocolates: Ingredients & Substitutions

Explore easy pumpkin spice chocolates with versatile ingredients and substitutions for a delightful fall treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 chocolates
Course: Easy Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 3/4 cup Chopped Dark Chocolate Can substitute with milk or white chocolate
For the Filling
  • 1/2 cup Pumpkin Puree Use either canned or homemade
  • 1 teaspoon Pumpkin Pie Spice Or substitute with cinnamon and ginger
For Flavor Enhancements
  • 1 cup Chopped Nuts Walnuts or pecans are recommended
  • 1 cup Dried Fruits Cranberries or raisins add a nice touch

Equipment

  • Pot
  • Medium Bowl
  • Parchment Paper
  • Refrigerator

Method
 

How to Make Homemade Pumpkin Spice Chocolates
  1. Melt Chocolate: Begin by melting 3/4 cup of chopped dark chocolate in a pot over low heat.
  2. Mix Filling: Transfer the melted chocolate into a medium bowl and fold in 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice.
  3. Chill Mixture: Refrigerate the mixture for about 30 minutes.
  4. Roll into Balls: Roll the chilled pumpkin mixture into 12 even balls and place on parchment paper.
  5. Melt Remaining Chocolate: Melt the remaining 3/4 cup of dark chocolate over low heat.
  6. Dip the Balls: Dip each pumpkin ball into the melted chocolate until fully coated.
  7. Add Toppings: Before setting, sprinkle with extra pumpkin pie spice if desired.
  8. Cool and Enjoy: Chill the chocolates for at least 1 hour until completely set.

Nutrition

Serving: 1chocolateCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 25mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure to melt chocolate over low heat to prevent seizing. Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.

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