How to Make Chocolate Pumpkin Truffles

The summer is unofficially over and this recipe makes me happy about fall’s arrival.  Chocolate, Cabernet and pumpkin are a pretty happy trio!

Here’s a recipe for a fall treat that incorporates a trio of amazing flavors:  Valrhona chocolate, pumpkin and Cabernet Sauvignon.   The recipe comes from Kenwood Vineyards  and “Wine Country”  magazine –  hope you enjoy!

Chocolate Pumpkin Truffles 

by Chef Robin Lehnhoff-McCray of Kenwood Vineyards
Wine Pairing: Kenwood Vineyards Sonoma County Cabernet


  • 2 ½ cup vanilla wafer, crushed
  • 1 cup toasted almonds, ground
  • ½ cup powdered sugar
  • 2 tsp cinnamon
  • 6 oz. Valrhona chocolate, melted
  • ½ cup pumpkin puree
  • 1 cup Kenwood Vineyards Sonoma County Cabernet Sauvignon
  • ¼  cup powdered sugar (for dusting truffles)


  • In a saucepan, bring the cabernet to a boil and reduce down by 2/3.
  • Set aside to cool. Combine wafer crumbs, almonds, ½ cup powdered sugar and cinnamon.
  • Blend in chocolate, pumpkin and reduced wine.
  • Form 1 inch balls.
  • Chill completely and then dust with remaining powdered sugar before serving.

Makes 3 doz. Truffles




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