Spiced Pumpkin Truffles

Ingredients

1 cup pumpkin puree
1/4 cup brown sugar
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground gloves
2 cups cream
1 pound 60% bittersweet chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (or 1-2 tsps of orange extract)
6 ounces melted dark chocolate

Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.

In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards.

Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate overnight.

On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 2 hours, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate and return to parchment paper and chill until shell is hard. Remove from refrigerator and serve immediately.