Pumpkin Cream Truffles in White Chocolate
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
You will get about 30 candies, depending on the size you make.
Ingredients
- White Chocolate - 7.1 oz
- Chestnut puree - ¼ cup
- Orange zest - ½ teaspoon
- Powdered Sugar - 1 tablespoon
- Ground Cinnamon - 0.1 teaspoon
- Salt - a pinch
- Semi-soft cream cheese - 2.1 oz
- Mini Chocolate Chips - 3.5 oz
- Chocolate Gingerbread Cookies - 1 piece
- Coarse flour cookies - 2.1 oz
Step by Step guide
Step 1
Crush the gingerbread cookie and the coarse flour cookie (or multigrain crackers) into crumbs.
Step 2
Set aside a couple of tablespoons for decoration.
Step 3
Prepare the pumpkin puree and let it cool to room temperature.
Step 4
Before zesting the orange, pour boiling water over it.
Step 5
Melt 0.5 cup of white chocolate chips in a double boiler or microwave.
Step 6
Transfer the chocolate to a large bowl. Add the cookie crumbs, pumpkin puree, sugar, zest, cinnamon, salt, and cream cheese, and mix with a mixer until smooth. Place the mixture in the refrigerator for a few hours until it becomes firm enough to roll into balls.
Step 7
Line a baking sheet with parchment paper.
Step 8
Melt the remaining 2 bars of white chocolate in a deep bowl.
Step 9
Roll the chocolate-pumpkin mixture into balls and carefully dip them in the white chocolate using a spoon, then place them on the baking sheet.
Step 10
Sprinkle the reserved cookie crumbs on top. Once all the candies are ready, place them in the cold for at least 1 hour until the chocolate is completely set.
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