White Chocolate Pumpkin Pie Truffles

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

75 g

Canned Pumpkin Purée

55 g

Cream Cheese , room temperature, softened

20 g

Powdered Confectioners Sugar

2 g

Pumpkin Pie Spice

3 g

Ground Cinnamon

125 g

Graham Cracker Crumbs

plus additional for sprinkling on top

310 g

White Chocolate Chips

Cooking Instructions

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Step 1

First, make the filling. Get out a stand mixer and combine Canned Pumpkin Purée (75 g) , Cream Cheese (55 g) , and Powdered Confectioners Sugar (20 g) in its bowl. Beat them together with the paddle attachment until it is all fluffy.

Step 2

Then add in the Pumpkin Pie Spice (2 g) , Ground Cinnamon (3 g) , and Graham Cracker Crumbs (125 g) and let it run for 2 minutes until the mixture is well beaten together and completely smooth.

Step 3

Let it sit in the refrigerator to set and chill for 2 hours. When the 2 hours is up, get out a sheet tray and line it with a silicone mat.

Step 4

Use a tablespoon to scoop out perfect little mounds of the filling. Roll them into little balls and line them up on the mat.

Step 5

Put the sheet tray in the freezer for 30 minutes to really harden the little balls of filling.

Step 6

When that time is up, get out a medium bowl and pour the White Chocolate Chips (310 g) in it. Either melt it in the microwave or on a double boiler until it is shiny, smooth and completely melted.

Step 7

Coat each ball of filling in the melted chocolate, and use a fork to fish them out. Tap the fork gently on the bowl so that the excess chocolate goes right back into the bowl.

Step 8

Once they are all formed, chill them for another 30 minutes to set the chocolate completely, then serve and enjoy!