Halloween Pumpkin Truffles
These playful pumpkin truffles feature a rich, creamy dark chocolate center made with LACTAID® Caramel Creamer. Finished with an orange candy coating and edible eyes, they’re irresistibly adorable.
Recipe By Julia Abramyan
Prep | Cook | Total |
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Servings |
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Ingredients
For the Candy Coating
8 ounces dairy-free white chocolate chips or baking chips
3 ounces cocoa butter or 2 tablespoons neutral oil
Oil-based orange food coloring
Small edible candy eyes
Other Tools: Pumpkin-shaped Silicone Mold
Directions
In a small saucepan, heat the LACTAID® Caramel Creamer over medium heat until it just begins to simmer. Do not boil.
Pour the hot creamer over the chopped dark chocolate. Let sit for 1 to 2 minutes, then stir gently until smooth and glossy.
Transfer the chocolate mixture to a pumpkin-shaped silicone mold using a piping bag or a spoon. Freeze for at least 2 hours, or until completely firm.
Melt the white chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in 20-second intervals. Stir in cocoa butter (or neutral oil) and orange food coloring until smooth.
Remove the frozen truffles from the mold.
Dip each truffle into the orange candy coating, allowing any excess to drip off. While the coating is still wet, attach the candy eyes.
Set on a wire rack and let the coating set completely before serving.
Nutrition Facts
Serving Size
1 truffle
Amount Per Serving
Calories | 295 |
Total Fat | 12g |
Saturated Fat | 7g |
Cholestrol | 0mg |
Sodium | 5mg |
Total Carbohydrate | 22g |
Dietary Fiber | 2g |
Sugars | 13g |
Protein | 1.5g |
Calcium | 30mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
