Ingredients
10
10 servings
- •4 ounces semisweet baking chocolate, finely chopped
- •1 tablespoon softened butter
- •⅓ cup heavy cream
- •½ teaspoon pure vanilla extract
- •2 tablespoons pumpkin pie spice
- •1 teaspoon superfine sugar
Instructions
- Place chocolate into a heat-proof bowl and drop butter on top.
- Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
- Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
- Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.
Nutritional Facts
Per 10 servings
- Calories: 100
- Carbohydrate: 8g
- Fat: 8g
- Fiber: 1g
- Protein: 1g
- Sugar: 6g
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