These delicious mini desserts were an absolute
hit at Happy Friendsgiving last weekend!
And let me tell you, they were easy as pie. Take these truffles to your Thanksgiving Feast
and impress all family with your fancy culinary skills! Pair it with a cup of coffee, oh. My. Word.
Pumpkin Pie Truffles
Ingredients:- 1 cup white chocolate
- ½ cup pumpkin puree
- ¾ cup finely ground gingersnap cookies
- ¾ cup graham cracker crumbs
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- 4 ounces cream cheese
Coating:
- White dipping chocolate
Melt white chocolate in the microwave in
30-second increments, stirring every 30 seconds. (Approximately 4 intervals)
Set white chocolate aside and allow mixture to
cool slightly.
Add pumpkin, gingersnap crumbs, graham cracker
crumbs, powdered sugar, cinnamon, and cream cheese. (This only re-emphasized my need for a food
processor! Goodness! I had to smash the gingersnaps with my fist!) Combine ingredients until smooth. Prior to rolling mixture into balls, place
mixture in the freezer for 30-60 minutes for greater ease with this step.
Remove mixture once chilled and roll into 1-inch
balls. Place balls on a cookie sheet
covered with parchment paper. Put balls
back into the freezer for 1 hour.
Melt the dipping chocolate according to the
specific instructions written on the packaging.
Dip chilled balls into the white chocolate. Place dipped balls back on the parchment
paper covered cookie sheet. Sprinkle
with gingersnap crumbs. Place truffles
back inside the freezer for minimum 1 hour until chocolate coating has set.
Give thanks and enjoy!
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