And how could they not? These cuties are perfect in every way: petite in size with a rich, smooth, creamy center, decadent chocolate coating, and a sprinkle of cookie crumbs to round everything off.
While I am a fan of ALL truffles (I do not discriminate when it comes to sweets), I thought a Pumpkin Truffle recipe would be a great way to celebrate fall and the upcoming holidays. They are a little something special to look forward to making for your Thanksgiving dinner or a holiday party. Cheers to the new season and bringing smiles with perfectly petite Pumpkin Truffles!
Pumpkin Truffles (adapted from The Galley Gourmet)
(20 truffles)
Pumpkin Truffles:
1/2 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups gingersnap crumbs plus about 2 Tbsp more to top each truffle
2 Tbsp powdered sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp salt
4 ounces Neufchatel cheese, room temperature
1 cup white chocolate chips, melted
White chocolate topping:
10 ounces white chocolate chips or chopped vanilla almond bark
1/2 Tbsp vegetable shortening
1-2 Tbsp milk or cream
Before you make these truffles, you must prepare the pumpkin puree by draining it of excess liquid. You can do this one of two ways: 1) place pumpkin in a strainer lined with a paper towel or cheesecloth, put the strainer over a bowl to catch the liquid, and place in refrigerator overnight OR 2) layer three or four paper towels on a baking sheet, spread pumpkin puree into a thin, even layer over paper towels, top with another three or four paper towels, and lightly press to absorb liquid out of pumpkin.
Once pumpkin puree is drained of excess liquid, add it to a food processor, along with 1 1/2 cups gingersnap crumbs, powdered sugar, cinnamon, pumpkin pie spice, salt, and Neufchatel cheese. Pulse until smooth. Add one cup of melted white chocolate to food processor; process until all ingredients are mixed together and form a smooth mixture. Pour truffle batter into a shallow dish, place in freezer for an hour, or until mixture is firm enough to shape into balls.
Line a baking sheet with parchment paper. Scoop truffles into 1 ounce balls (about 1 1/2 inch diameter), place on parchment paper, cover with plastic wrap, and put back into freezer until ready to coat.
To make the topping for the truffles, place 10 ounces of white chocolate and vegetable shortening in the bowl of a double-boiler. Pour about an inch of water in a pot, bring to a simmer, and put double boiler bowl on top. Stir the chocolate and vegetable shortening until it's melted. Add milk or cream until you get the correct consistency (you want the chocolate to be smooth and melted, avoiding a thick and clumpy or thin and runny mixture). Place one truffle on a fork. Hold truffle over melted chocolate, spooning melted chocolate over truffle until it's fully covered. Return truffle to parchment paper by carefully pushing the truffle off of the fork with a spoon or toothpick.* Sprinkle top of truffle with gingersnap crumbs. Repeat for remaining truffles. Chill the truffles in the refrigerator until set, or about an hour. You can store the truffles in an airtight container in the refrigerator for a week or freeze for a month.
*Note: If you want an extra thick coating, coat each truffle with white chocolate, place on baking sheet lined with parchment paper, and put in freezer for about 30-45 minutes to set. Once truffles are set and chocolate is hardened, you can repeat the coating process, sprinkling with gingersnap crumbs after the second coating.
Print this recipe!
Nutritional Info
Servings Per Recipe: 20
Amount Per Serving:
Calories: 208.3
Total Fat: 10.6 g
Cholesterol: 4.5 mg
Sodium: 151.5 mg
Total Carbs: 28.2 g
Fiber: 0.5 g
Sugars: 20.7 g
Protein: 2.3 g
Pros:
-Impressive
-Delicious
-Pretty presentation
-Great for parties or to give as a gift
-Crowd pleaser
Cons:
-Time consuming to make
-High in calories, fat, and sugar
Overall Rating: 4 out of 5
Check out some of the link parties that I shared this recipe on!
These would be great to bring to parties and get togethers!
ReplyDeleteYes! I can't wait for the holidays so that I can make all sorts of truffles to bring to get togethers!
DeleteUmm you are such a domestic diva. These look SO delicious!
ReplyDeleteIs my plan of making lots of yummy food to lure you back to the states working?? :)
DeleteMy sister would love these! Thanks for sharing!
ReplyDeleteThat's great! And no problem. Thank you for stopping by :)
DeletePretty! Pretty! You had me at draining it of excess liquid!" Why am I drawn to tedious desserts?
ReplyDeleteHaha and I thought that part would turn people away! Glad to see you don't mind a little kitchen challenge. And these really are worth the effort!
DeleteSo yummy! I would love to try those. I'm visiting from Tasty Tuesdays at 33 Shades of Green.
ReplyDeleteYou definitely should Kendall! These truffles are so amazing. Thanks for clicking on my link at Tasty Tuesdays!
DeleteI've never tried making truffles, but I think this post just made me decide I need to! I found you through a blog hop and will definitely be back. I hope you'll come share at my Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-3.html
ReplyDeleteI'm so glad that this post inspired you to try something new. :) While the recipe and instructions might seem a little daunting at first, they really aren't that hard. It just takes a little while to make and assemble all of the truffles. And I would love to share this recipe at your link party. Thanks for posting the link!
DeleteI will try them....AND you'll be one of the featured posts tomorrow and pinned on our pinterest board. Thanks for linking up!
DeleteThat's great! Thank you Lisa!
DeleteOhhhh yeah I'm a fan of ALL trugffles too Elaine! I made a similiar truffle recipe using golden oreos but did not use pumpkin! I obviously LOVE your pumpkin addition. Adding this to my fall/pumpkin list. :)
ReplyDeleteGolden Oreos would be delicious in these truffles!! I already have ideas for other flavors, including a s'mores truffle :) I'm definitely going on a truffle-making spree come December!
DeleteLove these! I havent made truffles before, but I am going to try to make some for Christmas! Thanks so much for linking up at Heavenly Treats Link Party, you are being featured on tomorrows link party, make sure you get your featured button!
ReplyDeleteThat's awesome! Thank you so much Pamela!
DeleteHow great these look!
ReplyDeleteThese are super unique for me as I've never eaten or even thought of pumpkin truffles.
I LOVE them especially when they have white chocolate :)
You definitely don't see too many pumpkin truffles, so these are unique and special. All the more reason to try them and make them for friends and family. Everyone I've made them for has loved them!!
DeleteThese are so cute & I love the sprinkle of cookie on top!! Thanks for sharing at Pin It Thursday!
ReplyDeleteThanks Emily! They are almost too cute to eat...almost. :)
DeleteOoohhh these look great! I love pumpkin!
ReplyDeleteI am visiting from Marvelous Mondays...I am co-hosting this week! Thanks for linking and please take a look at my blog, MilwaukeeKitchen.blogspot.com to see all that happens in my Milwaukee Kitchen!
Sara
Oh thanks Sara! I'll definitely check out your blog. The title sounds intriguing. :)
DeleteThey look amazing! I'm so in love with them!
ReplyDeleteThank you for sharing this at Wednesday Extravaganza!
Come back today and vote for your favorite and maybe get a spot on my Wall of Fame!
Here is the link: http://www.hungrylittlegirl.com/1/post/2012/10/october-31st-2012.html
Thanks for the link! I'll be back to vote. :)
Delete