Pumpkin Truffles
SeafoodBegin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl and melt in 30-second increments, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
Ingredients
- 2 oz. full-fat cream cheese, softened to room temperature
- 2 tbsp. powdered sugar
- 1/3 c. pumpkin puree
- 1 3/4 c. graham cracker crumbs
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 4 oz. white chocolate, coarsely
Description
- Step 1In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar together until creamy, about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate, and beat on medium speed until everything is combined, about 2 minutes. Cover tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Step 2Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 3Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill in refrigerator for 30 minutes or up to 24 hours.
- Step 4Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl and melt in 30-second increments, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
- Step 5Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one, then top dipped truffles with a sprinkle of graham cracker crumbs, cinnamon, or sugar (if desired). Allow chocolate to completely set in refrigerator.
- Step 1In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar together until creamy, about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate, and beat on medium speed until everything is combined, about 2 minutes. Cover tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Step 2Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 3Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill in refrigerator for 30 minutes or up to 24 hours.
- Step 4Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl and melt in 30-second increments, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
- Step 5Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one, then top dipped truffles with a sprinkle of graham cracker crumbs, cinnamon, or sugar (if desired). Allow chocolate to completely set in refrigerator.
Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate i...
Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate i...
Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate i...
Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate i...