Combine chocolate, creamer, cocoa powder, cinnamon and vanilla in large microwave-safe bowl. Microwave on full strength for 1 minute, then whisk well. If any chocolate chunks remain, continue heating in 15-second bursts, whisking well after each interval, until mixture is smooth and shiny.
Press layer of plastic wrap directly on top of chocolate, then refrigerate bowl for about 2 hours, until it’s firm enough to scoop and roll.
Dust your hands with a light coating of cocoa powder. Use an ice cream scoop to scoop a golf ball-sized ball of chocolate into your hands and roll it into a smooth, even ball (about 1.75 oz). You should get 14 large truffles from the batch.
If the balls are very soft, return to refrigerator for 15-20 minutes before proceeding. Otherwise, use a wooden skewer and press it into the sides of the truffles, giving them ridges like a pumpkin. Refrigerate if necessary until the truffles are firm.
Melt orange candy coating in microwave, stirring until completely smooth. Press a long toothpick firmly into the top of one of the truffles, then dip in candy coating until completely covered. Let excess drip back into bowl, and gently scrape bottom of truffle against lip of bowl.
Place dipped truffle on baking sheet covered with parchment paper or waxed paper, and gently twist the toothpick to remove it from truffle. While coating is still wet, break off piece of chocolate baton or shard of chocolate and press into hole left by toothpick (this is the pumpkin’s “stem”).
Repeat with remaining truffles until all are dipped and decorated. Refrigerate tray for about 15 minutes to set candy coating.
Store in airtight container in refrigerator for up to 2 weeks. For best taste and texture, serve at room temperature.
To turn these into hot chocolate, heat 8 oz of milk in a mug. Add a pumpkin spice truffle to the hot milk, and whisk until truffle melts and you have a mug of rich hot chocolate. For the ultimate indulgence, top hot chocolate with a swirl of whipped cream or scoop of vanilla ice cream!
- 18 oz semi-sweet chocolate finely chopped
- 8 fl oz International Delight Pumpkin Pie Spice Coffee Creamer (1 cup)
- 2 Tbsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 12 oz orange candy coating
- Chocolate batons or chocolate shards for the pumpkin stems