Pumpkin Seed Truffles
(yields about 25 small truffles)

100 g pumpkin seeds
50 g (stale) cake (pound cake, with nuts, etc.)
3 tbsp cream liqueur (like Baileys)
100 g dark chocolate (50-60 % cocoa)

Roast the pumpkin seeds in a pan over medium heat until they start to gain some color and make popping sounds. Remove from heat and let cool completely. Grind the roasted seeds finely in a food processor.

Crumble the cake into a bowl with your fingers, then add the liqueur as well as one half of the ground pumpkin seeds (put the other half into a small bowl and reserve for decoration). Mix well with a fork until evenly combined.

Chop the dark chocolate and melt it slowly over a bain-marie while stirring regularly. Now pour the chocolate over the pumkin seed mix and work in well with the fork. Scoop out teaspoon-sized portions and roll them gently between the palms of your hands until they are perfectly round (if the mix is too soft, refridgerate it for a couple of minutes).

Finally roll them in the reserved ground pumpkin seeds until evenly covered. They keep well for up to two weeks in an airtight container in the fridge.

The pumpkin seed mix is not only easy to work with, it allows all kinds of adaptations: different nuts can be used instead of pumpkin seeds and cookies instead of the cake (you may have to add a little more liqueur).

Guest of The Kitchn