I slightly adapted this recipe and photo are from the
Whole Foods Market's web site.
These Pumpkin Cream Cheese Truffles are a very unusual truffle that is both
delicious and pretty! Wouldn't this candy make a delicious Halloween and/or Thanksgiving treat?
Chocolate Recipes and
PumpkinCream Cheese Truffle Recipe:
Yields: 30 truffles
Prep time: 25 min
Cook time: 10 min
2 1/2 cups top-quality white chocolate, chopped into small pieces, divided*
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon powdered (confectioners') sugar
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
* Use a
good-quality chocolate. The taste and quality of the
truffle is primarily dependent on the quality of chocolate you start with.
In a double boiler over medium-low heat, melt 1/2 cup of the white chocolate; stirring to keep the chocolate from
burning. Once melted, remove from heat and transfer to a large bowl. NOTE: White chocolate may be melted in the microwave for
approximately 1 minute.
Add gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, orange zest, cinnamon, salt, and
cream cheese to the melted chocolate; beat with an electric mixer until
smooth. Transfer the mixture to a shallow bowl, cover, and refrigerate until
just solid enough to roll into bells, approximately 2 hours.
Line a large baking sheet or tray with parchment paper.
Melt the remaining 2 cups white chocolate in a double boiler; remove from heat and transfer to a small deep bowl.
Using your hands, roll 1 heaping teaspoon of the pumpkin/cream cheese mixture into a ball; drop the ball into the
melted white chocolate. Working quickly, gently spoon chocolate over the
ball to coat. Using a small spoon or fork, lift the coated truffle ball out
of the chocolate, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray.
Dollop a bit of extra melted chocolate on any parts of the truffle ball that remains exposed, then sprinkle a few
gingersnap or graham cracker crumbs over the top, if you like. Repeat
process with remain pumpkin/cream cheese mixture and melted white chocolate.
Refrigerate the truffles until the chocolate is completely set, approximately 1 hour. For best results, chill
truffles until you are ready to serve them.
Makes about 30 truffles.