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.
Pumpkin Cream Cheese Truffles
- Prep Time: 3 hours
- Total Time: 3 hours
- Yield: 24 truffles
- Category: Dessert
- Method: Chill
- Cuisine: American
Description
Lessons learned.
Ingredients
- 2 1/2 cups white semi-sweet chocolate chips
- 1/4 cup canned pumpkin purée
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 tablespoon confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- A few dashes of pumpkin spice
- Pinch of fine salt
- 2 ounces cream cheese, softened
Instructions
- Melt the 1/2 cup of white milk chocolate chips. Stir often to keep the chocolate from burning. Transfer to a large bowl.
- Add pumpkin, graham cracker crumbs, sugar, 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 – I never did this – bad idea – be sure to do this I did this and highly recommend following this instruction.
- Line a large sheet tray with parchment paper. Melt remaining 2 cups white milk 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, and place on the cookie sheet and 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 graham cracker crumbs over the top.
- Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
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!