Tuesday night, I may have screwed up a really good recipe for these Pumpkin Cream Cheese Truffles, and may might have become very angry with the dessert gods – I needed to cool off and try it again. I redeemed myself last night by hashing out the recipe once more by switching some things up, and yes, reading the directions a bit more carefully. NOTE: my cross outs below are my lessons learned…
Again, the same quote applies. We’re called 2 Broke Cooks, not 2 Rich Cooks…
…I do not have a double boiler to melt chocolate. A work around – actual chocolate! White chocolate burns so easily. Semi-sweet milk chocolate melts so fast and tastes soooooo good. Chocolate + pumpkin = perfection.
Ingredients
I scooped out additional pumpkin balls from the white chocolate nightmare of a cage and coated them with the milk chocolate. One batch makes about 10 good-sized truffles. If you decide to make these, let me know how they turn out!
They are delicious! Pure pumpkin perfection. The pumpkin inside is not too sweet. The milk chocolate outside helps to add more sweetness to the truffle, creating a nice balance overall.
Do you see the green blanket? That’s Fatima in a snuggie. Notice what’s on the TV in the background? That’s Victoria Grayson’s face. We’re huge Revenge fans…
Oh my! These are incredible. 10 truffles are a perfect amount : )
These look absolutely fantastic! Too bad I cannot find puréed pumpkin here in Finland! There would be SO many pumpkin recipes to try!
Ohh no, that’s too bad! You can try some fresh shredded pumpkin, and puree it in a blender, and then strain it. Probably the healthier option!