Description
Indulge in the rich and creamy world of pumpkin truffles with our irresistible recipe. Learn how to make these decadent treats at home today!
Ingredients
- 3 oz. cream cheese (85 g), at room temperature
- 3 tbsp (45 ml). powdered sugar
- 1 4.4 oz. (125 g) bar white chocolate, chopped
- 2 c. (200 g) graham cracker crumbs
- 1/2 c. (120 ml) pumpkin puree
- 1 tsp (5 ml). pumpkin pie spice
- 1/4 tsp (1 ml). ground ginger
- 1/4 tsp (1 ml). kosher salt
- 1 3.5 oz. (100 g) bar milk chocolate, chopped
- White and gold sprinkles such as non-pareils, for garnish
- Graham cracker crumbs, for garnish
Instructions
- For the filling: Blend the cream cheese and powdered sugar in the bowl of a stand mixer with a paddle attachment on medium-high speed until the mixture becomes smooth and creamy, approximately 2 minutes.
- Place the white chocolate in a small microwave-safe dish. Heat it in the microwave in 30-second bursts, stirring after each, until it is mostly melted with a few small pieces still visible. Take it out of the microwave and stir until the remaining heat melts the chocolate completely, resulting in a smooth texture (heat for an additional 10 seconds if necessary).
- Combine the melted white chocolate, graham cracker crumbs, pumpkin puree, pumpkin pie spice, ground ginger, and salt with the cream cheese mixture. Mix on medium speed until everything is evenly blended and smooth, which should take about 2 minutes. Cover the bowl and refrigerate until the mixture is firm and cold, for at least 2 hours or up to one day.
- Prepare a baking sheet by lining it with parchment paper. Portion the pumpkin mixture into 1 1/2-teaspoon amounts and shape them into balls using your hands. Arrange the balls on the prepared baking sheet. Cover them and refrigerate until they become firm, which will take about 1 hour.
- For the coating: Put the white chocolate in one small microwave-safe bowl and the milk chocolate in another. Heat each in the microwave for 30 seconds at a time, stirring after each interval, until the chocolates are mostly melted with a few small bits remaining. Remove from the microwave and stir until the residual heat melts them completely, creating a smooth consistency (microwave an extra 10 seconds if needed).
- Take one pumpkin ball at a time, pierce it with a toothpick, and dip it into either chocolate, rotating to coat it fully. Let any extra chocolate drip off before placing the ball back on the prepared baking sheet. Use another toothpick to gently help remove the skewered toothpick. Sprinkle the truffle with the chosen garnish while the chocolate is still wet. Repeat this procedure with the other pumpkin balls.
- Refrigerate the truffles, uncovered, until the chocolate sets and hardens, which will take about 20 minutes.
Notes
- Ensure the cream cheese is fully at room temperature for a smooth filling.
- Choose high-quality white and milk chocolate for a richer taste.
- Add seasonal sprinkles or crushed graham cracker crumbs for a festive touch.
