BAHIBE PUMPKIN SPICE TRUFFLES RECIPE, chre212

CATEGORY: Truffles, bonbons and candies
SERVING: 60 truffles depending on size

INGREDIENTS:

GANACHE:
1 1/4 cup heavy cream
1 1/2 cup maple syrup
1/2 Tablespoon molasses
1 1/2 Tablespoon dark maple syrup
1/4 tsp pumpkin pie spice
2 1/2 cups BAHIBE MILK CHOCOLATE (chopped)
TOPPINGS/GARNISH:
3-4 cups BAHIBE MILK CHOCOLATE (for enrobing)
AN toasted pecans
INSTRUCTIONS

Ganache:

In a saucepan combine the cream, melted chocolate in several additions, mixing thoroughly before adding more liquid. When all the liquid is incorporated blend with an immersion blender until smooth.
Pour into a shallow pan (8/10 glass baking dish or similar) and refrigerate until completely set-minimum of 6 hours up to overnight.

Once the ganache is set, remove from refrigerator and use a small scoop (1 1/4 to 1 1/2) to form balls of ganache.
Roll the scooped ganache between your palms to form round spheres.
Return to refrigerator.
Assembly /Finishing (can be done in 2 ways):
1 Roll the ganache in finely chopped toasted pecans, making sure to press the nuts firmly into the  ganache
2 Roll the ganache in tempered chocolate.
Once the chocolate is tempered, in a clean bowl place 2-4 truffles in the bowl.
Using one hand protected with a glove, scoop out a small handful of chocolate from the bowl of  tempered chocolate, rolling the ganache to completely coat.
Immediately place the coated ganache on a parchment paper lined baking tray and sprinkle with chopped toasted pecans.
Repeat the process until all ganache is coated.
The truffles may crack slightly due to the tempered chocolate hardening.
To prevent this, you can roll the truffles twice in chocolate, adding the pecans after the second coat.

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