Anti-Pumpkin Spice Fall Chocolate Truffles Your Party Guests Can Destroy In One Bite

What dessert do you usually bring to a holiday party? Cookies? Brownies? Those are pretty great, but they’ve been done before and it’s likely that no one will be begging you for the recipe the next day. So, what’s the solution? Truffles! And perfect timing: Our So Yummy food stylist, Sade, shared with us a beautifully unique truffle recipe for this season. They are perfect little treats that can be easily whipped up in the same amount of time it would take to make oh-so-average cookies or brownies.

Sade baked up a big batch of her anti-pumpkin spice fall chocolate truffles for our editorial team, but soon enough, everyone from the office was stopping by to grab one of these babies. If you’re a fan of chocolate (and a little bit of spice), then you will definitely be a big fan of these truffles. And what’s even better is that the first bite has a little bit of crunch followed by that smooth, chocolatey goodness.

We’d also like to mention that you don’t need to be a baking expert to make these truffles.

The ingredients are so simple — you probably have most of them sitting in your pantry right now. There’s no rhyme or reason to this recipe. Go ahead and get a little messy, experiment with different textures, add some extra flavor to the chocolate, or don’t! We encourage you to have fun making them.

There’s no shame in getting a little messy.

Don’t be afraid to dig in and get your hands dirty. Line a baking sheet with some parchment paper and pour 1 ½ cup of old-fashioned oats, ½ tablespoon of cardamom, ¾ cup of brown sugar, and 3 tablespoons of softened butter on it. Go in with your hands and mix it all up. Break up the softened butter and make sure everything is combined.

Once it’s all mixed, evenly spread out the mixture over the entirety of the baking sheet (this really depends on how big your sheet is — if it’s large, don’t spread the mixture too thin, otherwise it will have a higher chance of burning) and lightly pack it down. Pop the sheet in the oven and bake it for around 12-15 minutes at 365°F/185°C. Be sure to keep a close eye on this. Take it out of the oven as soon as you notice it’s golden brown in color.

Get started on melting your dark chocolate while the oat mixture is baking in the oven.

Set your chocolate up in a double boiler. We used a metal mixing bowl positioned over a pot filled with boiling water. The purpose of the double boiler is to prevent your chocolate from easily burning.

To create an extra kick, we added ⅛ teaspoon of cayenne pepper. If spiced chocolate isn’t your jam, feel free to skip this ingredient and stick with plain dark chocolate. When all of the chocolate has melted, it should be really smooth and drip off your rubber spatula.

Remove the bowl from the heat and stir in 1 tablespoon of coconut milk. You’ll notice that the texture starts to change from smooth and glossy to a more fudge-like appearance. Keep stirring until the chocolate has become very thick and can be molded into a ball. You can set this aside for now.

You’ll need to use the double boiler method again with the white chocolate. This time, the coconut oil will be mixed in while the chocolate is still melting. You can also add some rose water for a sweet, floral touch. Keep up with stirring until the chocolate is melted and smooth, just like how the dark chocolate was. Keep this on low heat so it stays melted while you form the truffles.

For consistent-sized truffles, we use a melon baller to scoop the chocolate and form the truffles. Roll the scooped chocolate around in your hands until a ball is formed. Repeat this until you run out of chocolate. Set them all aside on a fresh parchment paper-lined baking sheet.

There’s no right or wrong way to do this next step.

Take each truffle and roll it around in the mixture of baked oats and brown sugar. You can choose to load them up with a hearty coating of the mixture, or you can instead tone it down and go light on the coating. Or, you could even do half and half! That way your guests have some options.

Place each freshly-rolled truffle on a clean serving platter. We used a slate board for our presentation. It is recommended you serve these on a flat surface. Regular plates’ edges are slightly curved and your truffles could roll into each other, ruining their shape.

This rustic slate board is perfect for this. You can find it here.

Who didn’t love splatter painting as a kid? It was so fun to watch the paint fly around without caring where it landed. We’re going to do the same with these truffles. (But with decadent white chocolate.)

There’s no need for these to be perfect and look exactly alike. Dip a whisk in the melted white chocolate and swirl it around over the truffles. Don’t go crazy with flinging the whisk around — you don’t want chocolate to end up on your kitchen walls; but put enough movement behind it so you distribute the chocolate as evenly as possible and still have some fun with it.

There you have it — the perfect dinner party dessert, and it took less than an hour to whip them up!

The final touch (and this is totally optional) is to sprinkle a little sea salt over the freshly-drizzled white chocolate, and then just pop that serving platter in the fridge for at least 15 minutes or until it’s time to serve them up to your guests.

You get the best of both worlds with these truffles. They have that perfect combination of a crispy, crunchy outer layer with a velvety smooth texture inside. I can guarantee that these will be the first treat to go at any holiday party.

If you’re eager to try making these yourself, check out the ingredients in the image below, followed by Sade’s instructions.

Ingredients:

Instructions:

1. Preheat your oven to 365°F/185°C.
2. On a lined baking sheet, combine oats, cardamom, sugar, and butter. Mix with your hands until all oats are covered, then spread evenly on the sheet. Bake for 12-15 minutes, keeping a close eye on them, and then remove from the oven once they’re golden brown in color. Allow the mixture to cool, then go in with your hands and break up any pieces that may have clumped together.
3. In a small bowl over a double boiler, melt dark chocolate. Take off the heat and stir in coconut milk until the mixture has gotten thick and forms a ball.
4. In a small bowl over a double boiler, melt white chocolate and coconut oil. Once smooth, stir in rose water.
5. Form chocolate truffles in 2-inch balls, and roll in the oats. Place on a serving dish and drizzle white chocolate over top. Chill in the fridge until you’re ready to start the party.