Pumpkin-Cream Cheese Truffles

* Use a good-quality chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.

In a double boiler over medium-low heat, melt 1/2 cup of the white chocolate; stirring to keep the chocolate from burning. Once melted, remove from heat and transfer to a large bowl. NOTE: White chocolate may be melted in the microwave for approximately 1 minute.

Add gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, orange zest, cinnamon, salt, and cream cheese to the melted chocolate; beat with an electric mixer until smooth. Transfer the mixture to a shallow bowl, cover, and refrigerate until just solid enough to roll into bells, approximately 2 hours.

Line a large baking sheet or tray with parchment paper.

Melt the remaining 2 cups white chocolate in a double boiler; remove from heat and transfer to a small deep bowl.

Using your hands, roll 1 heaping teaspoon of the pumpkin/cream cheese mixture into a ball; drop the ball into the melted white chocolate. Working quickly, gently spoon chocolate over the ball to coat. Using a small spoon or fork, lift the coated truffle ball out of the chocolate, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray.

Dollop a bit of extra melted chocolate on any parts of the truffle ball that remains exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remain pumpkin/cream cheese mixture and melted white chocolate.

Refrigerate the truffles until the chocolate is completely set, approximately 1 hour. For best results, chill truffles until you are ready to serve them.


Yields 30 truffles