Pumpkin Spice, Cinnamon, and Nutmeg Hand Rolled Truffle

Updated: Apr 28

How to make a fantastic Pumpkin Spice, Cinnamon, and Nutmeg Hand Rolled Milk Chocolate Truffle with SpyceRack's unique spices!


Recipe By Jakob Jens Madsen of Jakob Chocolates

Difficulty: Level 1

Makes ~60 truffles

Duration 1 hour

What you will need:


1 Pound Milk Chocolate

(Note: You can substitute the Milk Chocolate for Dark Chocolate if you prefer)

0.27 Pounds Coconut Oil

1/4 oz. Water

1/4 tsp. Vanilla Extract

2 Tablespoon. SpyceRack's Signature Pumpkin Pie Spice

1 teaspoon. SpyceRack's Signature Saigon Cinnamon 1 teaspoon. SpyceRack's Signature Ground Nutmeg

(Use code JAKOBCHOCOLATES for 10% off your spice order)

1 Cups (Sifted) Cocoa Powder

1 Cups (Sifted) Powdered Sugar


Step 1

Add the Milk Chocolate, Coconut Oil, Water, and Vanilla in a microwaveable safe bowl.


Step 2

Next, put the Milk Chocolate mixture in the microwave for 30-second intervals string in between until it is completely melted.

Place the Milk Chocolate mixture in the fridge for about 40 minutes.


Step 3

In another bowl, add the Cocoa Powder, Powdered Sugar, Pumpkin Pie Spice, Cinnamon, and Ground Nutmeg and mix.


Step 4

Remove the Milk Chocolate mixture from the fridge and stir for one minute.

With your hands or melon scooper, roll the Coconut Oil and Milk Chocolate mixture into small balls.


Step 5

Take your chocolate balls and roll them in the bowl with the spice mixture, so each ball is lightly coated.


Step 6

Enjoy!


PS: You will have leftover spice mixture, so you can save it for next time or add it to some hot chocolate!

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