Wednesday, October 24, 2012

Pumpkin Chocolate Chip Truffles

Pumpkin chocolate chip truffles, garnished with gingersnap crumbs!
I think I have made up my mind about something. My favorite homemade truffle would have to be these pumpkin chocolate chip truffles covered in dark chocolate. Don't get me wrong, I still LOVE the cookie dough truffles, coconut truffles, and chocolate truffles, but the pumpkin truffles are my fave. As my coworker and I discussed, the pumpkin filling is a nice contrast to the chocolate. To me, the pumpkin truffles are kind of special since I really only make them during the autumn months. The filling kind of taste like pumpkin pie, with yummy flavors of gingersnap, cinnamon, pumpkin, orange zest & more. The pumpkin truffles were a huge hit at Carrie's shower the other weekend, and a couple friends asked for the recipe. So here it is - enjoy!

Recipe for Pumpkin Chocolate Chip Truffles 
6 ounces of white chocolate, chopped (I used Ghirardelli baking bars)
4 ounces of cream cheese, softened at room temperature
3/4 cup of graham cracker crumbs
3/4 cup of finely ground up gingersnaps
1/8 tsp. of grated orange zest
1/4 tsp. of cinnamon
2 Tbsp. of powdered sugar
1/2 cup of canned pumpkin
1/3 cup of semisweet mini chocolate chips
16 ounces of semisweet baking chocolate, chopped (I used Baker's chocolate)

Place the chopped white chocolate in a small saucepan. Put 1/2 cup of water in the pan of a double boiler and place the double boiler over medium high heat. Once the water begins to simmer, place the saucepan of white chocolate on top and stir until the chocolate is fully melted. Remove the chocolate from heat and set aside.
Place the softened cream cheese, graham cracker crumbs, ground gingersnaps, orange zest, cinnamon, powdered sugar, and pumpkin in a large bowl. Once the chocolate has slightly cooled, stir in the chocolate. Use an electric hand mixer set on low to medium-low speed to incorporate all of the ingredients together. Mix until smooth. Gently fold in the chocolate chips. Cover the bowl with a lid and place in the fridge for several hours (I usually chill for at least 4 hours, sometimes overnight).
Line a couple of freezer-safe containers with parchment paper. Use a cookie dough scoop to scoop up the mixture and form into 1-inch to 1.5-inch balls. Cover the containers and chill in the freezer for several hours (I usually chill in freezer overnight).
When you are ready to dip the truffles, line a baking sheet with parchment paper. Place the semisweet baking chocolate in a medium saucepan. Put about 1/2 cup of water in a double boiler and set it over medium-high heat. Once the water begins to simmer, set the saucepan with the chocolate over the boiler. Stir chocolate frequently until it is fully melted. Turn the heat off of the stovetop but keep the saucepan with chocolate over the double boiler. Drop a couple of the frozen pumpkin balls into the chocolate and use a spoon to fully coat. Use the spoon to carefully transfer the coated truffles onto the lined baking sheet. Repeat until all of the truffles are coated with the chocolate. Put the baking sheet in the fridge to allow the truffles to harden. They will be ready to eat within 20 minutes or so. Yum!

Recipe Adapted from: Annie's Eats

NOTE: I originally made the truffles using white chocolate as the coating, which is totally delicious. However, I prefer the dark chocolate since the white chocolate coating is very sweet. I'm sure milk chocolate as a coating would taste pretty good too.


  1. These are SO good! (You can't eat just one.) :)
    Thanks for sharing the recipe.

  2. You're welcome! I hope to post the quiche recipe soon too.


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