Tuesday, September 27, 2011

Cream Cheese Pumpkin Truffles.


How to make it

  • Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes.
  • Stir often to keep the chocolate from burning.
  • Transfer to a large bowl.
  • Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth.
  • Transfer to a shallow 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 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate.
  • Working quickly, gently spoon chocolate over to coat.
  • Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray.
  • Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
  • Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
  • ***You could add a few tablespoons of Pumpkin Liqueur or rum to the cream cheese before rolling for a more "adult" flavor... These would look great in any gift basket!


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