Pumpkin-cream cheese truffles
2 1/2 cwhite chocolate chunks
1/3 cgingersnap cookie crumbles, plus more for garnish
1/4 cpumpkin, canned or cooked
1/4 cgraham cracker crumbs, plus more for garnish
1 Tbspconfectioners' sugar
1/2 tsporange zest
1/8 tspground cinnamon
·pinch of salt
2 ozcream cheese, room temperature
How to Make Pumpkin-cream cheese truffles
- Melt 1/2 cup chocolate in a double boiler over medium-low heat or in the microwave for about a minute. Stir often to keep the chocolate from burning. Transfer to a large bowl and add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, salt and cream cheese. Beat with electric mixer until smooth. Transfer to a sallow 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 chocolate and put in small, deep bowl. Roll 1 heaping teaspoon of pumpkin mixture into a ball in your hands, then drop it into chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift truffle out of chocolate and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed.
- Then sprinkle with gingersnap or graham cracker crumbs over top. Repeat process with remaining pumpkin mixture and chocolate and chill for at least 1 hour