Ingredients

The following ingredients have 24 Servings
  • 3 ounces bittersweet chocolate (chopped)
  • 4 ounces reduced-fat cream cheese (softened at room temperature)
  • 1/2 cup high-quality unsweetened cocoa powder (divided)
  • 1 tablespoon spiced or dark rum
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar

Instruction

  • Line a cookie sheet with parchment or wax paper.
  • Place the chopped bittersweet chocolate in a glass bowl or measuring cup and microwave at full power for one minute. Remove from microwave and stir until chocolate is completely melted and smooth. Set aside.
  • Place the softened cream cheese in a bowl and beat with an electric mixer at high speed until smooth (about 15 seconds).
  • Add the melted chocolate and beat again until well incorporated, scraping down the sides of the bowl as needed.
  • Stir in 1/4 cup of the cocoa powder, the pumpkin pie spice, rum and vanilla and 1 cup of the confectioners' sugar. Mix with a wooden spoon until well blended.
  • Add the remaining 3/4 cup confectioners' sugar and combine thoroughly. The mixture will be very stiff at this point.
  • Sift the remaining 1/4 cup of cocoa powder into a small shallow bowl. Form the truffle mixture into 1-inch balls and roll them in the cocoa powder to coat the outside.
  • Place the truffles on your lined cookie sheet and refrigerate until thoroughly chilled and firm.
  • Store in an airtight container in the refrigerator for up to 7 days.