Truffles. Mmm. Just the name conjures decadent, creamy deliciousness, doesn’t it? I’ve dabbled with Oreo and mocha in the past, but I wanted to do something different for my family’s Christmas goodie boxes this past year. When my sister in law requested pumpkin cupcakes with cream cheese frosting, I thought a) no way am I baking cupcakes for these things, ain’t nobody got time fa dat! and b) that flavor profile, though… Lo and behold, Pinterest held the answer for me. Like most recipes involving dipping, these can be a little time consuming- but they are oh so worth the wait! Don’t wait for pumpkin season to roll around again before giving these a try.
1 tablespoon powdered sugar
1/3 cup gingersnap cookie crumbs
1/4 cup graham cracker crumbs
1/8 teaspoon ground cinnamon
Pinch of salt
2 oz cream cheese, softened
1/4 cup canned pumpkin
1/2 teaspoon orange zest
1/2 cup white chocolate chunks/wafers/chips
2 cups white and/or milk chocolate chunks, wafers or chips
Once well blended, melt the 1/2 cup of white chocolate in your microwave until smooth. Pour into the mixture.
Add your dry ingredients and mix well. Cover mixture and refrigerate until firm enough to roll into balls, about 2 hours. Using a melon scoop or round measuring spoon, scoop mixture and roll into balls. You’ll end up with about 30 overall.
At this point, I chilled mine a little longer before dipping to really let them set. Once good and firm, melt down the 2 cups of whatever chocolate you choose (we made both and liked white better!) and dunk the pumpkin balls in the chocolate, coating completely. Allow excess to drip off and place on wax paper to dry. Store in fridge in an airtight container for up to 2 weeks.
Recipe adapted slightly from Lillyella.