After turkey Day is over individuals appear to eliminate interest in pumpkin and continue on to more merry and fairly holiday treats like cranberry and peppermint-cantered products. And while I am all about these things (well, less so that the peppermint), I am not prepared to give up on pumpkin just yet. Truffles are always a favorite cure around the holidays; also I attempt a few new variants each year. These pumpkin spice truffles are somewhat different than normal homemade truffles. The filling is reminiscent of a pumpkin cookie that makes sense because the primary elements are pumpkin puree in addition to crushed graham crackers and gingersnaps.
The mix is too soft to form into chunks only after blending, but a fast chill in the refrigerator or freezer gives it just the ideal consistency. It’s very important to work fast when trimming the truffles. Too much contact with the melted chocolate from the bowl may enable any condensation formed on the filling chunks to be integrated into the mix and possibly grab the chocolate. Occasionally I will begin with a brand new batch of coating chocolate halfway through dipping merely to keep things easy. I feel that these are a nice addition to a tray of truffles or various truffle gift boxes to your holidays. It is a yummy way to break up the monotony of all that chocolate. Not a dish of chocolate has ever been a problem for me personally.
- 1 cup white Chocolate, coarsely chopped (about 5 ounces)
- 1/2 cup pumpkin puree
- 1/4 tsp. ground cinnamon
- Pinch of orange zest
- 4 ounces Lotion
- For garnish:
- Added gingersnap crumbs
- To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Mix well until fully blended and smooth. Transfer the mix to the fridge or freezer until it’s thickened up enough to scoop and roll into balls (about 1 hour).
- Transfer the baking sheet into the freezer and let chill until firm, about two hours.
- When you’re ready to dip the truffles, melt the white chocolate or candy melts for coat at a heatproof bowl set once fully Melted and smooth, carefully dip among those chunks of filling to the chocolate. Switch quickly to coat and Transfer into a lined baking sheet and scatter Transfer the baking sheet into the fridge and chill till the Coating is set.