Pumpkin Truffles

Oh yes.  You read that right.  PUMPKIN TRUFFLES!!

Yum-o!

When I found this recipe I knew I had to try them.  But honestly, once I started making them, I was a bit concerned.  Can you add melted chocolate to a mixture like this and still have a good texture?  Will the filling be sweet enough to go with the white chocolate coating?  Will it taste too much like gingersnap cookies?

These are all valid concerns I had.  But I decided to take one for the team and see if these were really as tasty as they were beautiful to look at.

And boy was I surprised.

The texture is amazingly smooth!  The filling was the perfect blend of sweetness but yet not overly sweet.  And while there is a gingersnap flavor, it is not the most prevalent flavor.  They are silky smooth pumpkin balls of yummy dipped in white chocolate.


Pumpkin Truffles

Ingredients:

• 1 bag white chocolate chips
• 1/4 cup canned pumpkin puree
• 2 oz cream cheese, softened
• 1/3 cup gingersnap cookie crumbs
• 1/4 cup graham cracker crumbs, plus more for garnish
• 1 T powdered sugar
• 1/2 t orange zest (I used dried orange peel)
• 1/8 t ground cinnamon
• Pinch of salt

Directions:

1. Melt 1/2 cup of white chocolate chips, careful not to scorch.  Reserve the rest of the white chocolate chips.
2. Place melted chocolate, pumpkin puree, cream cheese, gingersnap crumbs, graham cracker crumbs, powdered sugar, orange zest, cinnamon and salt in a medium-sized mixing bowl.
3. Beat mixture in a bowl with a hand held electric beater until the mixture is smooth.
4. Cover bowl with saran wrap and place in fridge for at least 2 hours until mixture is firm.
5. Roll mixture into balls and place on a foil covered cookie sheet.
6. Melt remaining white chocolate and place in a mug or another small, deep container.  I added a bit of vegetable oil to my white chocolate while I melted it to help the texture be smooth and to help the chocolate not dry out.
7. Dip pumpkin truffles into white chocolate and place on foil.  
8. Sprinkle remaining graham cracker crumbs on top.
9. Let set in fridge until chocolate sets, approximately 1 hour.

Yield: 30 truffles (approx 1-1.5 teaspoons in size)
(recipe adapted from here)

I thought these were quite yummy!  They had a great balance of flavors and had a wonderful texture!  And I had a friend comment that they have a very "fallish" flavor!  I completely agree.  

They are a delicious, rich, yummy fall treat!

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