By Tracey
Pumpkin Spice Truffles
adapted from Annie’s Eats
(Note: I used vanilla almond bark for the coating because it’s easier to work with than white chocolate, but white chocolate definitely tastes better. The choice is yours)
Ingredients:
Filling
- 1 cup (about 5 oz) white chocolate, chopped
- 1/2 cup pumpkin puree
- 1 1/2 cups gingersnap cookie crumbs
- 2 tablespoons confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 oz cream cheese, softened
Coating
- 1 lb white chocolate or vanilla almond bark, melted
Directions:
To make the filling: Add the chocolate to a large heatproof bowl and microwave in 30-second bursts, stirring in between each, until the chocolate is melted and smooth. Set aside to cool slightly. Meanwhile, place a few layers of paper towels on a baking sheet then spread the pumpkin puree into a thin layer over the paper towels. Place a few more layers of paper towels on top of the puree and gently press to absorb excess moisture. Discard the paper towels and transfer the pumpkin puree to the bowl of your food processor. Add the gingersnap crumbs, confectioners’ sugar, cinnamon, salt, and cream cheese, and process until combined. Add the cooled white chocolate and pulse until the mixture comes together. Transfer the mixture to a bowl, cover, and refrigerate or freeze (if you’re in a hurry) until firm enough to scoop.
Line a baking sheet with parchment paper. Using a small cookie scoop, divide the filling into small balls, each about 1-inch in diameter. Transfer to the prepared baking sheet. Transfer to your freezer and chill until firm.
Line a second baking sheet with parchment paper. Bring about 1 inch of water to a simmer in a saucepan. Add the white chocolate or vanilla almond bark to a heatproof bowl and microwave in 30-second bursts on 50% power, stirring in between each, until melted and smooth. Place the bowl over the pan of simmering water. Drop one of the balls into the melted chocolate, turning to coat. Quickly use a small fork to lift the ball from the chocolate, letting excess chocolate drip back into the bowl. Use a toothpick to gently push the truffle off of the fork onto the prepared baking sheet. Sprinkle with additional gingersnap crumbs to garnish, if desired. Repeat with all of the balls. Transfer the baking sheet to the refrigerator and chill truffles until the coating is set.
Store truffles in an airtight containers in the refrigerator.
Makes about 30 truffles.
