Pumpkin Gingersnap Truffles
- 1 cup white chocolate chips
- 1/3 cup gingersnap cookie crumbs
- 1/4 cup canned pumpkin puree
- 1/4 cup graham cracker crumbs
- 1 Tbl powdered sugar
- 1/2 tsp orange zest
- 1/8 tsp ground cinnamon
- Pinch of fine salt
- 2 oz cream cheese, softened
- 1 cup semi-sweet or milk chocolate chips
- 2 Tbl shortening
Adapted from cookiescakespiesohmy.com
Melt white chocolate slowly in double boiler over low heat or in microwave. Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth. Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours). Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.
Line a large tray with parchment paper or silpat. Melt semi-sweet chocolate and shortening and transfer to small, deep bowl. Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate. Work quickly, gently spoon chocolate over to coat. Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray. Continue with remaining pumpkin balls. Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle. Put tray in refrigerator for truffles to set up. Store truffles in airtight container in refrigerator.