This sweet’s for all those who graciously open their door to the ding-dong goblins, A TREAT FOR YOU.
So, the rascally neighborhood kids haven’t played lawn bowling with your patiently carved auburn squash? Wonder not one what to do with it now. I’ve an ‘incr-edible’ confection to gain an admirer’s affection.
A-Town foodies, this Silly Rabbit proposes a second life for your lanterned ‘Jack.’ It’s a perfect way to utilize your already candle roasted stoop goblin.
Pumpkin Pie Truffle w/ Candied Ginger:
What you’ll need:
- 1 lb White chocolate (Good quality European preferred)
- 12 oz Milk chocolate (Good quality European preferred)
- 3/4 C Pumpkin Puree (Not watery)
- 8 oz Ginger snaps or graham cracker crumbs
- 1 level tsp Pumpkin pie spice 1 tsp Lemon zest
- 1/2 c Rogue Valley wildflower honey
- 1 c plus 2tbs Organic heavy cream
- 1 tsp Vanilla
- 1/2 c Organic candied ginger (chopped into small cubes)
- 1/2 tsp salt (optional)
1. Cut your pumpkin with the skin on into large cubes. Place in microwave for 4-5 min until flesh comes off easily. Or, bake at 325 degrees for 20 minutes or until soft. Use a spoon to scrape flesh from skin. Set aside to cool.
2. Set aside 1/2 lb of milk chocolate and sifted cookie crumbs separately.
3. Place all other ingredients in medium saucepan. Bring to light boil. Cover and set aside.
4. In medium bowl, chop 1 lb, 4 oz of remaining chocolate.
5. Bring liquid mixture to second boil.
6. Over bowl, pour liquid over chocolate, then cover w/ plastic wrap and let stand for 5 minutes. Stir in Candied Ginger.
7. Remove plastic wrap and, using wire whisk, mix chocolate and cream mixture to form a smooth chocolate ‘fondue.’ Pour into shallow baking tray or bowl, cover and place in refrigerator. Let cool for 3-4 hours.
e ganache (mixture). Set aside on baking sheet.
9. Warm remaining chocolate in micro-safe container or double broiler using extremely low flame until it is fully melted.
10. Using a fork, pick up the ganache balls and dip into the melted chocolate (not too hot, not too cold – body temp, compare temp to lower lip). After dipping, tap off excess chocolate on side of bowl then roll in cookie crumbs. Sprinkle extra crumbs on top. Place in refrigerator after every four or so until entire tray is done. Keep in refrigerated airtight container until ready to indulge. This sassed-up chocolate will ‘un-bored your gourd’
-B. Sterling, Chef/Owner, Silly Rabbit Chocolate Company
