Pumpkin Truffles–you probably didn’t expect to hear those two words placed together. Truth is, neither did we. I mean, exactly what does that earthy and healthy orange round thing we carve up at Halloween and sometimes (O.K.–all the time) turn into a pie at Thanksgiving got to do with the sinfully rich and over-the-top yummy round dessert bombs?
Well, if you take a little time and patience and follow this recipe–EVERYTHING! You simply won’t believe how rich and delicious and unique these treats are. But let us warn you up front–the recipe is more involved and time-consuming than the recipes we normally post. But it’s worth it! And your guests or friends or significant other or just yourself and the stuffed animal lying beside you on the couch will LOVE you for this special reward–at the end of the holiday meal or the end of holiday weekend or just a not so little pick-me-up for making it through all the traffic and crowds as we begin that “most wonderful time of the year” (don’t you already hate the canned Christmas carols?).
And this special treat is also in recognition of the last chapter of Becca’s Book. Whether you’ve been following from the start or this is your first visit, take a look or listen to “Serial #16” below as you nibble on that pumpkin truffle.
1/4 cup pumpkin puree
3/4 cup gingersnap crumbs, plus 1-2 Tablespoons more to top the truffles
1 Tablespoon powdered sugar
1/4 teaspoon ground cinnamon
pinch of salt (about 1/8 teaspoon)
2 ounces cream cheese, room temperature
1/2 cup white chocolate chips, melted
5 ounces white chocolate chips or vanilla almond bark
optional: 1-2 Tablespoons cream
Before you make these truffles, you must prepare the pumpkin puree by draining it of excess liquid. You can do this one of two ways: 1) place pumpkin in a strainer lined with a paper towel or cheesecloth, put the strainer over a bowl to catch the liquid, and place in refrigerator overnight, OR 2) layer three or four paper towels on a baking sheet, spread pumpkin puree into a thin, even layer over paper towels, top with another three or four paper towels, and lightly press to absorb liquid out of pumpkin. (Refer to this blog post to see pictures of the latter method.)
Once pumpkin puree is drained of excess liquid, add it to a food processor, along with 3/4 cups gingersnap crumbs, powdered sugar, cinnamon, salt, and cream cheese. Pulse until smooth. Add the half cup of melted white chocolate to food processor; process until all ingredients are blended together and form a smooth mixture. Pour truffle batter into a shallow dish and place in freezer for an hour, or until mixture is firm enough to shape into balls.
Line a baking sheet with parchment paper. Scoop truffles into 1 ounce balls (about 1 1/2 inch diameter), place on parchment paper, cover with plastic wrap, and put back into freezer for 30 minutes, or until ready to coat.
To make the topping for the truffles, place 5 ounces of white chocolate in the bowl of a double-boiler. Pour about an inch of water in a pot, bring to a simmer, and put double boiler bowl on top. Stir the chocolate until it’s melted. If the mixture appears too thick, add a little of the cream until you get the correct consistency (you want the chocolate to be smooth and melted, avoiding a thick and clumpy or thin and runny mixture).
To coat the truffles, place one truffle on a fork. Hold truffle over melted chocolate, spooning melted chocolate over truffle until it’s fully covered. Return truffle to parchment paper by carefully pushing the truffle off of the fork with a spoon or toothpick.* Sprinkle top of truffle with gingersnap crumbs. Repeat for remaining truffles. Chill the truffles in the refrigerator until set, or about an hour. You can store the truffles in an airtight container in the refrigerator for a week or freeze for a month.
*If you want an extra thick coating, coat each truffle with white chocolate, place on baking sheet lined with parchment paper, and put in freezer for about 30-45 minutes to set. Once truffles are set and chocolate is hardened, you can repeat the coating process, sprinkling with gingersnap crumbs after the second coating.
Makes about 10 truffles.
To view or download Becca’s Book in its entirety (and for free!) click on the cover.
To listen to or view Serial #16, click on the audio or the text link below the cover.
Becca’s Book, Serial #16, audio © Jeffrey Anderson
Becca’s Book, Serial #16, text © Jeffrey Anderson