Pumpkin Pie Chocolate Truffles
I'm just thinking how glorious Pumpkin Pie truffles would look on any dessert table this fall. Hmmm.
Servings 12
Ingredients
Pumpkin Pie Filling
- ¾ cup ginger snap cookie crumbs about 12 cookies crushed
- ½ cup graham cracker crumbs about 5-6 crackers crushed
- ⅓ cup pumpkin puree
- 2 oz cream cheese
- ¼ cup confectioner's sugar
- 1 ½ cup bittersweet chocolate chips I use Ghirardelli
Instructions
- To make the pumpkin pie filling, in a mixing bowl toss in ginger snap cookie crumbs, graham cracker crumbs, pumpkin puree, cream cheese and confectioner's sugar and mix really well. It should resemble a sticky cookie dough. If you think it is too sticky, add in some more graham crackers crumbs until the mixture is only slightly tacky.
- Pop the bowl in the freezer to chill for an hour or until you can roll the pumpkin pie mixture into tiny balls. Use a mini icecream scoop! Once done, let the pumpkin balls rest in the fridge while you temper the chocolate.
- To temper chocolate, melt 1 cup of the chocolate. To this melted chocolate, add the remaining ½ cup until the chocolate is melted (this is obviously a cheat to tempering chocolate quickly).
- Immediately, dip the pumpkin balls in the tempered chocolate and place on parchment paper until the chocolate is set.
Notes
- Once chocolate is tempered, you have to work fast
- This way of tempering chocolate is not the actual method. It is far from it. If you don't temper properly, that's also fine; you will just need to leave the truffles in the fridge to set.