Tuesday, November 20, 2012

Pumpkin Cream Cheese Truffles

 I can't tell you how many posts I've seen on Pinterest for Pumpkin Cream Cheese Truffles, but I just had to get in on the frenzy! A creamy filling that tastes just like pumpkin pie...maybe better...is coated in white chocolate and topped off with a graham cracker crumb garnish. What's not to love?





Makes about 16 fairly large truffles
Ingredients:

1/2 cup pumpkin puree
1/3 cup gingersnap cookie crumbs
1/4 cup graham cracker crumbs, plus more for garnish
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1 cup white chocolate, chopped
14 ounces white candy melts or almond bark
2 teaspoons vegetable shortening

Directions:

First start out with this easy trick to get excess moisture out of the pumpkin puree: Line a baking sheet with a triple layer of paper towels. Using a spatula, spread the pureed pumpkin in a thin, even layer. Place more paper towels on top to soak up the excess moisture. Once the top towels are completely saturated, peel the towels off of the pumpkin.

Transfer the puree to the bowl of a standing mixer. Add the gingersnap crumbs, graham cracker crumbs, sugar, cinnamon, salt, and cream cheese. Mix well until smooth.

Melt the chopped white chocolate in a medium bowl set over a pan of simmering water. Stir often to help melt the chocolate and keep it from burning. Add the melted chocolate to the pumpkin mixture and mix until smooth. Scrape down the sides of the bowl to ensure that everything is mixed well.Transfer the mixture to a bowl, cover with plastic wrap, and place in the freezer for about 1 hour (until firm enough to shape into balls).

Line a baking sheet with parchment paper. Using a cookie scoop, shape the dough into balls and place on the prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.

Line a separate baking sheet with parchment paper and set aside. Melt the candy melts and stir in the vegetable shortening until smooth. This will help thin out the candy coating. Place one pumpkin ball at a time on small fork over the melted candy coating. Spoon the coating over the ball until completely coated, then dip the bottom into the coating. Gently tap the fork onto the side of the bowl to shake off any excess coating. Use another fork to push the ball off onto the prepared baking sheet. Garnish with a sprinkle of graham cracker crumbs; repeat with the remaining pumpkin balls. Chill the truffles in the refrigerator until set.




These little beauties are perfect to bring to all your Thanksgiving festivities!




Recipe Adapted from Whole Foods

3 comments:

Kristin @ w/milk and sugar said...

I know what I'm bringing for Thanksgiving dessert.... these look heavenly!

Chelsea said...

Thanks Kristin! Let me know how they turn out!

Ashlee Christopher said...

I need to make these ASAP!

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