Recipe | Pumpkin Spice Truffles

Pumpkin spice truffle recipe
Pumpkin spice truffle recipe

So I know I said I was only going to do 3 pumpkin recipes...but I had some canned pumpkin leftover that I'd frozen and I thought well instead of getting rid of it, I'll look for a recipe that only needs a small amount! I decided on the Pumpkin Spice Truffles! I know they're decorated with Halloween sprinkles after Halloween but they're still just Autumnal! I thought I would still share this recipe with any of you who have some leftover pumpkin...maybe from making my Pumpkin Bread, Pumpkin Cookies or Pumpkin Streusel Bars

These truffles are super easy to make, a little messy, I don't have a dipping tool but would recommend one! They're soft on the inside with a hard chocolate shell, so spicy and Autumnal! 

Ingredients - 

55g full-fat cream cheese, softened to room temperature
15g icing sugar
72g pumpkin puree
175g ginger biscuit crumbs (about 12 biscuits)
1/2 teaspoon pumpkin pie spice (1/4 tsp nutmeg, 1/4 mixed spice)
1/2 teaspoon ground cinnamon
113g white chocolate, coarsely chopped and melted
For the topping - 

283g white chocolate, coarsely chopped
optional garnish: sprinkles/biscuit crumbs/cinnamon sugar

Method - 

1. Beat the cream cheese and sugar together in a large bowl until creamy. Add the pumpkin and beat until combined. Add the biscuit crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.

2. Line two large baking sheets with parchment paper. Set aside.
Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. Chill balls in the refrigerator for 30 minutes or up to 24 hours.

3. During the last few minutes of the chilling time, begin melting the chocolate. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. 

4. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with desired garnish.

5. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles will keep for up to a week refrigerated. 



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