Ingredients

The following ingredients have 30 Servings
  • 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
  • fine sea salt, pinch of
  • 2 ounces cream cheese, softened

Instruction

  • Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute.
  • Stir often to keep the chocolate from burning. 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 baking sheet 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 in 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 baking sheet.
  • 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.