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 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.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
