White Chocolate Pumpkin Truffles
White Chocolate Pumpkin Truffles in the middle of winter? Surely, you will think that I must have something completely wrong, or that I have the wrong calendar. But if you have read some of my earlier kitchen stories, you have probably noticed that things like this are a common occurrence in my case. For instance, in the middle of the summer
Ingredients
⅔ cup finely grounded Speculoos cookies (or graham crackers)
⅓ cup pumpkin puree
2 oz white chocolate- melted
2 oz cream cheese-softened
¼ tsp cinnamon (or pumpkin spice)
5,5 oz white chocolate for coating
Instructions
In a bowl mix cream cheese, pumpkin puree, cinnamon (or pumpkin pie spice) and melted white chocolate. Stir in grounded cookies and set in the fridge for half an hour.
Roll 1 inch balls and place them on parchment paper. Freeze them at least half an hour before coating with chocolate.
Melt white chocolate and drop one by one frozen ball in the melted chocolate. Using a fork transfer them onto parchment paper(gently tap off excess chocolate), then put them back in the freezer for 10 mins.
Source -Here-
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