Pumpkin Cream Cheese Truffles
Makes about 30
Melt the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Just make sure to stir it often to keep the chocolate from burning. For the best results, chill truffles until you’re ready to serve them.
2 1/2 cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
Melt 1/2 cup of the chocolate and 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 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.