MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linus' "Great Pumpkin" Truffles
 Categories: Chocolate, Candy, Nuts, Dairy
      Yield: 36 servings
 
      8 oz Top quality 70% bittersweet
           - chocolate; fine chopped
    1/2 c  Heavy cream
      2 ts Light corn syrup
      7 ts Pumpkin spice blend *
      1 tb Salted butter; softened
      1 c  Dutch process cocoa powder
      6 oz Toasted pecans; fine
           - chopped
 
  * In a small bowl make the pumpkin spice blend by sifting together
    1 tb cinnamon, 1 tb ginger, 1/2 tb nutmeg, and 1/2 ts allspice.
    Set aside.
  
  Put chocolate into a large heatproof bowl. Bring the cream, the
  corn syrup and the 7 ts of the pumpkin spice mix to a light boil in
  a small saucepan over medium-high heat; pour over the chocolate in
  bowl. Let stand 5 minutes, then gently stir until smooth. Add the
  softened butter and stir gently until it is fully incorporated. Let
  stand uncovered to cool, stirring occasionally to keep a skin from
  forming.
  
  When the ganache has cooled to the consistency of toothpaste,
  scrape it into a pastry bag fitted with a 1/2" plain tip. Pipe
  1"-diameter mounds spaced 1" apart on a parchment paper-covered
  baking sheet. To pipe the mounds, hold the pastry bag at a slight
  angle and allow the tip to touch the parchment as you begin to
  pipe. Once you have formed the mound, stop squeezing and lift the
  tip straight up, leaving a small tail on the top of each mound,
  like a hershey's kiss. You can also use a spoon and drop small
  mounds of ganache onto the baking sheet. Let the truffles harden at
  room temperature for a couple of hours (or in the refrigerator for
  15 minutes), until they are hard enough to roll with your hands.
  
  Place the cocoa powder, and the chopped pecans in separate bowls.
  
  Roll each cooled ball of ganache between the palms of your hands to
  form into a sphere and to soften the outside of the ball.
  Immediately drop them into the "topping" bowl of your choice, and
  roll them around with a fork or spoon to evenly coat the ganache
  with either the cocoa or nuts. Move to a parchment covered sheet
  tray, then to the fridge for about 15 minutes to set. Recover any
  extra cocoa and minced nuts for future use.
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
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