Photo Courtesy of: Erin’s Food Blog
I found this recipe on Pinterest and had to share for our Thanksgiving featured recipe! I used Whole Food’s recipe, but you can try Erin’s Food Blog for a slightly different version (she uses almond bark instead of white chocolate).
Since presentation is half the taste, you will want to make sure you have a nice tray to serve them with. I suggest a tiered ceramic tray or a clear glass tray like the one in Erin’s Food Blog.
For more Thanksgiving inspiration, visit our Pinterest Thanksgiving board.
2 1/2 white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
pinch of fine salt
2 ounces cream cheese, softened
Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
If you dare, read below to find out the nutritional info.
PER SERVING:Serving size: 3 truffles, 290 calories (150 from fat), 16g total fat, 10g saturated fat, 15mg cholesterol, 130mg sodium, 32g carbohydrate (0g dietary fiber, 28g sugar), 3g protein
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