Wednesday, November 26, 2014

Pumpkin Pie Truffles

I made these Pumpkin Pie Truffles last year and dipped them in white chocolate.  However, Bruce wasn't much of a fan of them, so this year I tried dipping them in dark chocolate, to see if he liked them better that way.

While he agrees that they are better than last year, he has ultimately decided that they just aren't his thing.  Oh well, more for me!  I personally prefer them dipped in white chocolate, but you can coat them in whatever chocolate you like best!

Pumpkin Pie Truffles


1 1/3 c. crushed cookies (I used half Nilla wafers and half gingersnaps...graham crackers work well too)
2/3 c. pumpkin puree
4 oz white chocolate (melted)
4 oz. cream cheese (softened)
1/2 tsp cinnamon


12 oz. chocolate of choice (I prefer white chocolate for these)


In a medium bowl, combine the pumpkin puree and cream cheese with a hand mixer until smooth.  Add the crushed cookies, cinnamon and white chocolate and mix until thoroughly combined.

Roll mixture into small balls and place on a silpat lined cookie sheet and place in the freezer for at least 2 hours.

Melt the chocolate (I use the double-boiler method).  Remove the dough from the freezer and dip each ball into the chocolate, turning it to cover the entire surface.  Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to firm up. 

You should store these in the refrigerator or freezer.


No comments:

Post a Comment