Wednesday, October 31, 2012

Pumpkin Spice Truffles

It's October, which means I've been whipping up pumpkin goodies nonstop. Muffins, cake, and most recently, these deliciously decadent pumpkin truffles. Pumpkin puree, gingersnap cookies and a healthy dose of spices come together to create a strong flavor that is not totally pumpkin, not totally gingerbread, making them the perfect treat for October all the way through the holiday season.

I attended a pumpkin carving party this weekend and needed a treat that would be easily portable and fun to decorate. These truffles worked well on both counts, and I definitely recommend them for any holiday party. The addition of white chocolate and cream cheese make them uber rich, so be careful not to make them too large. Also, let them sit out for a little while before serving, they taste much better closer to room temperature than they do when frozen.

The fruit of our pumpkin carving labors

Bon appetit and Happy Halloween, everyone!

Pumpkin Spice Truffles
Makes 30-35 truffles
1/3 c pumpkin puree
1 1/2 c finely-crumbled gingersnap cookies
3 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt
4 oz low-fat cream cheese
1 cup white chocolate chips, melted
14 oz white chocolate, chopped or in chip form (alternatively, you could use white candy coating)
1 tbsp shortening or vegetable oil

Combine all of the filling ingredients together in a food processor or stand mixer. Pulse until well-blended. Transfer the mixture to a small bowl, and freeze for 30-60 minutes, or until the mixture is fairly hardened. 

Shape the filling mixture into small balls, about the size of 1 tablespoon. Roll each truffle in your hands to make it nice and round, and then set it on a plate or baking sheet lined with parchment or wax paper. Place the plate or baking sheet back in the freezer, and freeze for at least 2 hours, or until solid. 

Once the truffles are frozen, stir together the chopped white chocolate and the shortening (or vegetable oil) and use a microwave or double boiler to melt the mixture until smooth, stirring occasionally. 

Use a small fork to dunk each truffle into the melted chocolate until completely covered, then transfer to a new baking sheet lined with parchment or wax paper. Remove the ball from the fork with a spoon, and then use the spoon to swoop the chocolate over the top if a spot of filling is showing. Decorate as desired.

Store in the fridge for up to 1 week.

Source: adapted from Gimme Some Oven

1 comment:

  1. I made these last night, and while they aren't quite as pretty as Casey's, they tasted great!