Pumpkin Spice Truffles Recipe

Like most candy recipes, there isn't room for ingredient substitution. I always recommend following the recipe as written. I find these truffles get even better-- and the pumpkin flavor becomes more prominent-- after a day or two in the refrigerator.


Recipe by: sallysbakingaddiction.com

yield: 35 TRUFFLES

INGREDIENTS:

2 ounces (55g) full-fat cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners' sugar
1/3 cup (72g) pumpkin puree
1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
1/2 teaspoon pumpkin pie spice1
1/2 teaspoon ground cinnamon
4 ounces (113g) white chocolate, coarsely chopped and melted

Topping
10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
optional garnish: extra graham cracker crumbs or cinnamon/sugar

Special Equipment
Double boiler or microwave
Handheld or stand mixer fitted with a paddle attachment
Dipping tool (highly recommended for dipping!)

INSTRUCTIONS:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy - about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours. READ MORE

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