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White Chocolate Pumpkin Truffles

Today’s recipe is one I am super excited to share! These are WHITE CHOCOLATE PUMPKIN TRUFFLES and they’re one fantastic no-bake Fall treat!


These delicious devils have a soft pumpkin spice center that is coated in white chocolate goodness! I love me some white chocolate. I feel it’s not too strong so you can really enjoy the flavors inside, but still get that chocolate taste on the outside.


INGREDIENTS
  • 3 cups gingersnap cookie crumbs
  • 1/2 cup pumpkin puree
  • 1/2 cup graham cracker crumbs
  • 4 Tablespoons powdered sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 32 ounces (4 cups) white almond bark OR white chocolate chips

INSTRUCTIONS
  1. In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
  2. Melt the 1 cup of white chocolate chips in a microwave-safe bowl, in 20 second increments then stirring, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
  3. Line 2 baking sheets with parchment or wax paper. Microwave the white almond bark or white chocolate chips in a microwave-safe dish, in 20 second increments then stirring, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
  4. Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.

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