I should probably conclude my Thanksgiving posts before, oh, next Thanksgiving. So, here’s dessert!
One of our guests was bringing pies from a local bakery, so I didn’t need to make much. We thought that something small and chocolatey would be a nice foil to the typical fall desserts, so I made truffles.
We wanted to have multiple flavors (to be the most fancy), so I made a giant list of all the possible flavor combinations I could think of, probably about thirty or forty. We settled on hazelnut espresso, amaretto, and black forest – a coffee flavor, liquor flavor, and fruit flavor. I used a different color candy cup to tell them apart.
I used this recipe as a base, and they were incredibly easy, rich, and delicious. For the hazelnut espresso flavor I added instant espresso powder and rolled them in toasted chopped hazelnuts. For the amaretto truffles I subbed the liquor for some of the liquid, and rolled them in toasted almonds. The black forest truffles had chopped dried cherries and butter extract, and were rolled in cacao powder. I was worried that the cherries would be chewy, but after they sat overnight they had a buttery texture and melted along with the chocolate.
I eyeballed everything, and luckily they all turned out wonderfully! They kept well for days in the fridge too. After dinner we discussed which flavor was everyone’s favorite, and it was pretty evenly divided across the board.
I wanted something more substantial for my main dessert, so I also made Oh She Glow’s Pumpkin Gingerbread with Spiced Buttercream, which I had been meaning to try since she posted it about two years prior.
Nobody else tried any since there were like four pies and a million truffles, which was fine. More for me!
The cake was deliciously spiced, with a dense but moist crumb. The frosting had a LOT of pumpkin pie spice, but it wasn’t overly spicy. Since the cake had very intense ginger flavor, the buttercream stood up perfectly. Highly recommended!