Pumpkin Pie Truffles

Truffles are one of my all time favorite desserts.Bite-sized perfect little decadent bites in a myriad of luscious flavors.They’re also great as home-made gifts for the holiday season.I love bite-sized desserts because they’re just enough-to tantalize your taste buds,to be passed around with ease, to make a mark.And, you can never get enough of them, so make a big batch!ALWAYS!
This Thanksgiving make these dainty little Pumpkin Pie Truffles that capture the flavors of the season and are a breeze to put together. I absolutely love them and they’ve been a big hit with the crowd, young and old.If you’re a pumpkin dessert lover then this dessert will blow you away.The flavor, the aroma, the rich filling, the decadent chocolate coating, its truly a dessert for special occasions.

All it requires,is mixing all the ingredients and some chill time in the fridge for it to set.The filling is super easy and it’s a great make ahead dessert that actually tastes better a couple of days later since the flavors get a chance to amalgamate.You can garnish these beauties with some cinnamon sugar or a drizzle of melted semi-sweet or dark chocolate.I’ve kept it simple here (tried to get the swirl effect with my fingers). A sinfully delicious Fall Dessert.Enjoy!

Pumpkin Pie Truffles-makes around 35 truffles

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Ingredients

  

• 2 ounces full-fat cream cheese softened to room temperature.
• 2 Tablespoons confectioners' sugar.
• ⅓ cup pumpkin puree.
• 1 and 3/4 cups digestive biscuits Goya or McVites or graham cracker crumbs
• 1 teaspoon pumpkin pie spice.
• 1 teaspoon ground cinnamon
• 1 tsp vanilla
• 4 ounces white chocolate coarsely chopped and melted

Coating

• 12 ounces White Chocolate coarsely chopped

Instructions

 

• In a mixing bowl beat cream cheese and confectioners sugar using the paddle attachment of your stand mixer or hand mixer until smooth.
• Add the pumpkin and mix well.Follow with the biscuits,pumpkin pie spice,cinnamon,and vanilla.
• Melt 4 ounces of white chocolate in a double boiler on the stove top and add into the mixture and mix until all combined.
• Place the mixture in the refrigerator for a couple of hours.
• After 2 hours grease your hands with a little melted butter and start rolling the mixture into even sized balls.Once done place it back in the fridge for an hour.
• Melt 12 ounces of white chocolate in a double boiler until smooth.Let it cool for about 5 minutes.
• Place a large parchment paper on a baking tray.Roll the balls into the melted chocolate and arrange on the parchment paper.
• Carefully lift the tray and place in the fridge to set for a few hours for the truffles to completely set.

Recipe Adapted from Sally’s Baking Addiction.