WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
• In another saucepan over high heat, add the cream; remove from heat when it boils.
• In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
• Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
• Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
• On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
• Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
• Chill again until chocolate sets; bring to room temperature before serving.