Wednesday, October 5, 2011

Pumpkin Truffles

So I thought I would start off the week showcasing the sweet side of pumpkin and not with a fucking pumpkin pie. 

I have wanted to make truffles for a while now and thanks to Pinterest, I was able to find a good pumpkin recipe.

I am tempted to mark this as a FAIL. They turned out U-G-L-Y, you ain't got no alibi. 

First off, the balls were too big - that's what she said - and I was rushed making them. Then the white chocolate turned out to be a temperamental bitch that wouldn't melt for me at all. I had to do two batches before I was able to get the candy to melt and I hate when I have to throw out food I fuck up.

But, aside from the too large truffles, they were lumpy and that just won't do. Even though real truffles are not round and perfect, candy truffles should be. I will have to work on my truffle making skills.

Size and shape aside, the taste was great and everyone that tried them LOVED them. So only a semi-FAIL.

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 tablespoons confectioners’ sugar
1/4 teaspoons ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened 

For dipping:
16 oz. chopped white chocolate, melted 

For garnish:
Additional gingersnap crumbs 
1/4 teaspoons ground cinnamon
~To make the filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

~Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a lined baking sheet.  Chill until in freezer until firm, about 2 hours.

~To dip the truffles, melt the white chocolate* in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.

~Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.

*I used Ghirardelli white chocolate bars to dip the truffles. I had originally used white chocolate chips and the chocolate refused to melt. The chocolate bar melted as it should and was easy to work with.

recipe by: Annie's Eats

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