November 10, 2009

Pumpkin Cream Cheese Truffles

This recipe was shared with me by a fellow stay at home mom, Erin. I've had many people ask for the recipe so here it is. Now I used semi-sweet chocolate instead of white so the filling doesn't have the pumpkin color to it and it has a totally different flavor. Each type I tried was delicious it just depends on your taste buds. White chocolate is very sweet for me so I tend to like milk or semi-sweet chocolate better.

Pumpkin Cream Cheese Truffles

2 1/2 cup White Chocolate
1/3 cup Gingersnap cookie crumbs, plus extra for garnish
1/4 cup Canned Pumpkin puree
1/4 cup Graham cracker crumbs
1 tbsp Powder Sugar
1/2 tsp Orange zest (I didn't use)
1/8 tsp Ground cinnamon
pinch of salt
2 ounces Cream Cheese, softened

Melt 1/2 cup of chocolate in a double broiler over med-high heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large mixing bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixture until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large cookie sheet with parchment paper. Melt remaining 2 cups of chocolate and transfer to a small, deep bowl. Roll one heaping tsp 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 are exposed, then sprinkle with gingersnap 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.