Sunday, October 24, 2010
This recipe uses some gingersnaps and some graham crackers, both sprinkled on the tops and inside the truffle. You can probably tell that the ones with darker crumbs on top is the one with gingersnap crumbs.
• 2½ cups white chocolate chunks
• 1/3 cup gingersnap cookie crumbs, plus more for garnish
• 1/4 cup canned pumpkin purée
• 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 the microwave for about one 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
• Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour