Pumpkin-Cream Cheese Truffles
Ingredients:
2 1/2 C white chocolate chunks
1/3 C gingersnap cookie crumbs, plus more for garnish
1/4 C canned pumpkin puree
1/4 C graham cracker crumbs, plus more for garnish
1 T confectioners' sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
Instructions:
1. Melt 1/2 C 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.
2. Line a large sheet tray with parchment paper. Melt remaining 2 C chocolate and transfer to a small, deep bowl. Roll 1 heaping tsp 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.