Friday, December 30, 2011

Pumpkin Cream Cheese Truffles

Remember how I said I love pumpkin everything?? I found another recipe to prove my point! Pumpkin cream cheese truffles covered in white chocolate. Can you say rich and sweet?? Because they really are! Here is a warning with this one, keep the mixture as cold as possible because dipping it in hot melted chocolate will cause it to soften very quickly!

1/2 c. white chocolate chunks or chips
2 c. white chocolate almond bark (4-5 cubes)
1/4 c. canned pumpkin
1/2 c. graham cracker crumbs plus garnish
1 tbsp confectioner's sugar
1/2 tsp orange zest
1/8 tsp cinnamon
pinch of salt
2 oz. cream cheese, softened

Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

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