Tip: Chilling the truffle mixture before rolling into balls as the truffle mixture is very soft. Refrigerate for at least 1 hour before rolling into balls. Give them a try this year and surprise your family and friends.
- 2 1/2 cups white chocolate (top-quality), chopped into small pieces and divided*
- 1/3 cup gingersnap cookie crumbs, plus more for garnish
- 1/4 cup pumpkin puree, canned
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 tablespoon powdered sugar (confectioners' sugar)
- 1/2 teaspoon orange zest
- 1/8 teaspoon cinnamon, ground
- Pinch of fine salt
- 2 ounces cream cheese, softened
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.
* 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.
Source: I slightly adapted this Pumpkin Cream Cheese Truffles recipe and the photo are from the Whole Foods Market’s web site.