Oh yes. You read that right. PUMPKIN TRUFFLES!!
When I found this recipe I knew I had to try them. But honestly, once I started making them, I was a bit concerned. Can you add melted chocolate to a mixture like this and still have a good texture? Will the filling be sweet enough to go with the white chocolate coating? Will it taste too much like gingersnap cookies?
These are all valid concerns I had. But I decided to take one for the team and see if these were really as tasty as they were beautiful to look at.
And boy was I surprised.
The texture is amazingly smooth! The filling was the perfect blend of sweetness but yet not overly sweet. And while there is a gingersnap flavor, it is not the most prevalent flavor. They are silky smooth pumpkin balls of yummy dipped in white chocolate.
- 1 bag white chocolate chips
- 1/4 cup canned pumpkin puree
- 2 oz cream cheese, softened
- 1/3 cup gingersnap cookie crumbs
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 T powdered sugar
- 1/2 t orange zest (I used dried orange peel)
- 1/8 t ground cinnamon
- Pinch of salt
- Melt 1/2 cup of white chocolate chips, careful not to scorch. Reserve the rest of the white chocolate chips.
- Place melted chocolate, pumpkin puree, cream cheese, gingersnap crumbs, graham cracker crumbs, powdered sugar, orange zest, cinnamon and salt in a medium-sized mixing bowl.
- Beat mixture in a bowl with a hand held electric beater until the mixture is smooth.
- Cover bowl with saran wrap and place in fridge for at least 2 hours until mixture is firm.
- Roll mixture into balls and place on a foil covered cookie sheet.
- Melt remaining white chocolate and place in a mug or another small, deep container. I added a bit of vegetable oil to my white chocolate while I melted it to help the texture be smooth and to help the chocolate not dry out.
- Dip pumpkin truffles into white chocolate and place on foil.
- Sprinkle remaining graham cracker crumbs on top.
- Let set in fridge until chocolate sets, approximately 1 hour.
Yield: 30 truffles (approx 1-1.5 teaspoons in size)
(recipe adapted from here)