Yield: 30 Pieces | Total Time: 12 Hours 50 Minutes
Pumpkin pie is so deliciously traditional, but if you are on dessert duty and need to travel by car to your Thanksgiving feast, pumpkin pie may not travel well..... (imagine the scene - a deer jumps out into the road, you hit the breaks, and your pumpkin pie ends up on the floor beneath your dashboard.)
These pumpkin pie truffles will solve this fall dessert dilemma! They are easy to make because they only require 6 ingredients and can be made up to a week in advance. Because they are bitesize and coated in chocolate, they travel very well (even if the container they are in ends up on the floor of your car.)
I just love to have these mini fall desserts on hand throughout the autumn season. They are so rich and creamy! I keep them in the fridge this time of year so that they are easy to grab whenever I get a hankering for something sweet.
Although these pumpkin pie truffles are small, they are very filling and pack a lot of flavor. One batch of 30 should be enough for an intimate Thanksgiving gathering. Simply multiply the recipe if you need to feed a larger crowd.
Pumpkin Pie Truffles
Total Time: 12 Hours 50 Minutes
(Prep: 20 Minutes / Cook: 30 Minutes / Chill: 12 Hours)
- 12 ounces ginger snaps
- 1 tablespoon ground cinnamon
- 8 ounces cream cheese, softened
- 1/4 cup pumpkin puree
- 22 ounces (2 packages) Ghirardelli Classic White Premium Baking Chips
- freshly grated nutmeg, for garnish
1. Add the ginger snaps to a food processor and pulse until coarsely ground. Add cinnamon and pulse until well combined.
2. Using a spoon, break up the cream cheese and add it in an even layer on top of the crumbs in the food processor. Add the pumpkin puree. Process on high until mixture begins to bind up, then switch to low speed and continue to process until mixture becomes smooth and creamy, about 1-2 minutes more. The mixture will resemble thick frosting. Transfer the mixture to a bowl and refrigerate for a minimum of 4 hours.
3. Once the mixture has set and is firm, form it into balls (about 1 to 1 1/2 tablespoons per ball). Place the balls on a parchment-lined baking sheet. You should have about 30 balls when finished. Place the baking sheet with the balls into the freezer and allow to freeze a minimum of 7 hours or overnight.
4. When the truffles have finished freezing, transfer them from the baking sheet to a bowl and place them back into the freezer. Keep the baking sheet with the parchment paper next to the stove where you will be melting the chocolate.
5. Melt the white chocolate in a double boiler, stirring frequently until smooth and no lumps remain. Keep a rubber spatula, a fork and a small spoon nearby.
6. Remove one truffle from the freezer and drop it into the melted white chocolate. (You do not want them to warm up, so it is important to take them out of the freezer only one at a time.) Use the spoon to gently roll it around in the chocolate until it is completely coated, working quickly so that the truffle does not lose its shape. Carefully remove the truffle from the chocolate by lifting it up with a fork (do not pierce the truffle with the fork). Gently tap the fork on the side of the pot to remove any excess chocolate. Use the spoon to scrape the underside of the fork on which the truffle is resting, further removing any excess chocolate so that it drips back into the pot. Keeping the fork level so that the truffle does not roll off, carefully move it to the parchment-lined baking sheet. Lay the fork on the sheet and use the spoon to gently slide the truffle off onto the sheet, then quickly pull the spoon away from the truffle with a slight flick of the wrist to keep the chocolate intact around it. This may take some practice, so be patient! If some of the chocolate comes away from the truffle, simply spoon some more over it to cover the bare spot. (Don't worry if the chocolate pools around the truffle, you can always trim it off later when it cools.) Repeat this process with the remaining truffles.
*Note: If the chocolate starts to bind up, don't fret. You are adding something frozen to something that has been melted, so the chocolate may cool down a bit and begin to solidify. If this happens, and it probably will, use the rubber spatula to scrape the chocolate down the sides of the pot as well as from the bottom, then stir vigorously until the chocolate fully melts and becomes smooth again, after which you may carry on coating the rest of the truffles.
7. When all of the truffles have been coated, transfer the sheet pan to the refrigerator until the chocolate has set, about an hour. You will have a good amount of white chocolate remaining in the double boiler. Use the rubber spatula to transfer remaining chocolate to a sheet of tin foil laying flat. Spread the chocolate into a layer about 1/4 inch thick and allow to cool, then chop it into chunks. Place chunks into a zip-lock bag for future use in cookies, cocoa, etc. (You now have white chocolate chunks that are lightly seasoned with pumpkin spice!)
8. Transfer truffles to a large zip-lock bag and keep in the refrigerator until ready to use. Serve the truffles by placing them in small confectionary bowls, sprinkle with freshly ground nutmeg.