Pumpkin Cream Cheese Truffles |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 30 |
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I found this recipe from Whole foods. It is different and a nice treat! Ingredients:
21/2 cups white chocolate chunks |
1/3 cup gingersnap cookie crumbs, plus more for garnish |
1/4 cup canned pumpkin purée |
1/4 cup graham cracker crumbs, plus more for garnish |
1 tablespoon confectioners’ sugar |
1/2 teaspoon orange zest |
1/8 teaspoon ground cinnamon |
pinch of fine salt |
2 ounces cream cheese, softened |
Directions:
1. Melt 1/2 cup of the chocolate and transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
2. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
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