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 pumpkin puree
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon powdered (confectioners') sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
* If desired, you could substiture a semi-sweet dark chocolate. Always use a good-quality chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.
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 either parchment paper, wax paper, or a Silicone Baking Mat; set aside.
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. Place the balls in the freezer to set back up before coating them. The colder the truffles are the easier they are to dip. If you can freeze them for a time the chocolate will adhere and harden instantaneously. The dough balls may be stored in the freezer for up to 1 week before dipping in chocolate.
Once the dough balls are well chilled, remove from refrigerator. One at a time, 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, depending on the size of balls you roll.