Pumpkin Spice Truffles

By Gerry

The mixture is too soft to form into balls just after mixing, but a quick chill in the fridge or freezer gives it just the right consistency. It is important to work quickly when dipping the truffles. Too much contact with the melted chocolate in the bowl can allow any condensation formed on the filling balls to be incorporated into the mixture and possibly seize the chocolate. Sometimes I will start with a new batch of coating chocolate halfway through dipping just to keep things smooth.

Ingredients

• For dipping:
• 1 cup white chocolate, coarsely chopped (about 5 oz)
• ½ cup pumpkin puree
• ¾ cup finely ground gingersnaps
• ¾ cup graham cracker crumbs
• 2 tbsp. confectioners’ sugar
• ¼ tsp. ground cinnamon
• Pinch of orange zest
• 4 oz. cream cheese, softened
• 16 about 16 oz. chopped white chocolate, melted (or white candy melts)*
• For garnish:

Details

Servings 30
Adapted from google.com

Preparation

Step 1

To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.