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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Linus' "Great Pumpkin" Truffles   
    Categories: Chocolate, Candy, Nuts, Dairy   
         Yield: 35 servings   
       
         8 oz Top quality 70% bittersweet   
              - chocolate; fine chopped   
       1/2 c  Heavy cream   
         2 ts Light corn syrup   
         7 ts Pumpkin spice blend *   
         1 tb Salted butter, softened   
         1 c  Dutch process cocoa powder   
         6 oz Toasted pecans; fine   
              - chopped   
       
     * In a small bowl make the pumpkin spice blend by   
     sifting together 1 tablespoon cinnamon, 1 tablespoon   
     ginger, 1/2 tablespoon nutmeg, and 1/2 teaspoon   
     allspice. Set aside.   
        
     Put chocolate into a large heatproof bowl. Bring the   
     cream, the corn syrup and the 7 teaspoons of the pumpkin   
     spice mix to a light boil in a small saucepan over   
     medium-high heat; pour over the chocolate in bowl. Let   
     stand 5 minutes, then gently stir until smooth. Add the   
     softened butter and stir gently until it is fully   
     incorporated. Let stand uncovered to cool, stirring   
     occasionally to keep a skin from forming.   
        
     When the ganache has cooled to the consistency of   
     toothpaste, scrape it into a pastry bag fitted with a   
     1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1   
     inch apart on a parchment paper-covered baking sheet. To   
     pipe the mounds, hold the pastry bag at a slight angle   
     and allow the tip to touch the parchment as you begin to   
     pipe. Once you have formed the mound, stop squeezing and   
     lift the tip straight up, leaving a small tail on the   
     top of each mound, like a hershey’s kiss. You can also   
     use a spoon and drop small mounds of ganache onto the   
     baking sheet. Let the truffles harden at room   
     temperature for a couple of hours (or in the   
     refrigerator for 15 minutes), until they are hard enough   
     to roll with your hands.   
        
     Place the cocoa powder, and the chopped pecans in   
     separate bowls.   
        
     Roll each cooled ball of ganache between the palms of   
     your hands to form into a sphere and to soften the   
     outside of the ball. Immediately drop them into the   
     "topping" bowl of your choice, and roll them around with   
     a fork or spoon to evenly coat the ganache with either   
     the cocoa or nuts. Move to a parchment covered sheet   
     tray, then to the fridge for about 15 minutes to set.   
     Recover any extra cocoa and minced nuts for future use.   
        
     SERVES: 30-40 truffles   
        
     RECIPE FROM: https://food52.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Zingers? ... Hardly! The items were quite humorous.    
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