pumpkin truffle

By BobN

Ingredients

• 2 ounces cream cheese, softened to room temperature
• 2 Tablespoons confectioners' sugar
• 1/3 cup pumpkin puree
• 1 and 3/4 cups graham cracker crumbs (about 12 full sheet graham crackers)
• 1/2 teaspoon pumpkin pie spice1
• 1/2 teaspoon ground cinnamon
• 4 ounces white chocolate, coarsely chopped and melted
• Topping
• 10 ounces semi-sweet or white chocolate, coarsely chopped
• optional garnish: extra graham cracker crumbs or cinnamon/sugar

Preparation

Step 1

beat the cream cheese and sugar together in a large bowl until creamy - about 2 minutes.
Add the pumpkin and beat on high until combined.
Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate.
Beat on medium speed for 2 minutes until everything is combined.
The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. .
Line two large baking sheets with parchment paper or silicone baking mats..
Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets.
You should have around 35 total.
Chill balls in the refrigerator for 30 minutes or up to 24 hours.
. Melt chocolate in 30 second increments in the microwave, stirring after each increment until completely melted and smooth.
Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool.
Top truffles with a sprinkle of graham cracker crumbs.
Place balls back onto the baking sheet after you dip each one.
Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.