I'm sure you have seen Torani syrup at your local coffee shop. But there is so much more you can do with Torani syrup. You can use it with nearly any recipe that calls for liquid ingredients. I decided to make truffles w/ the pumpkin pie syrup. When I get lazy, I leave them in the pan (instead of rolling), cut it like brownies and call it fudge.
Pumpkin Pie Truffles
Three squares of Semi-Sweet Chocolate
Five Tablespoons unsalted butter
One egg yolk
2/3 Cup of powdered sugar- sifted
1 teaspoon vanilla
1 Tablespoon Pumpkin Pie Torani syrup
Cream butter with egg yolk over low heat and whisk until smooth
Slowly add sugar to butter
Add vanilla and Torani Pumpkin Pie syrups
Melt chocolate in double boiler (I do it in the microwave)
Pour chocolate into butter and blend until smooth
Chill butter mixture until firm
Shape butter mixture into one-inch balls and roll in coconut. You can roll these in all kinds of things. I like to use chocolate sprinkles and colored sugars - red is pretty for the holidays.
Store in refrigerator
Adding 1 ounce of pumpkin pie syrup to your hot chocolate or coffee is super yummy. Even better? Topped with Pumpkin Pie Whipped Cream.
Pumpkin Pie Whipped Cream
1 pint of Whipping Cream
1 Tablespoon Powdered Sugar
1 oz of Pumpkin Pie Torani Syrup.
Chill Beaters & Mixing Bowl First (makes it much easier)
Beat cream on high
Gradually add sugar & syrup.
Beat until stiff
Torani has over 100 syrup flavors even some gluten & sugar free ones. I would love to try the bacon & salted caramel flavors.