Day 27 – Favorite Recipe
I have so many recipes I love! From sweet to savory… But the one sticking in my head on this beautiful cloudy/rainy day in Vegas is one of my fall favorites.
Fall is by far my favorite seasons. I love the cooler weather (I can only do the 110+ for so long!), pumpkin and apple everything, everything about fall!! And, as you know, I have the biggest sweet tooth! So these Pumpkin Truffles are my guilty pleasures!!
I found this recipe last fall on Sally’s Baking Addiction.
yield: 35 TRUFFLES prep time: 1 HOUR total time: 2 HOURS, 30 MINUTES
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.
- 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 spice
- 1/2 teaspoon ground cinnamon
- 4 ounces (113g) white chocolate, coarsely chopped and melted
- 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
- optional garnish: extra graham cracker crumbs or cinnamon/sugar
- Double boiler or microwave
- Handheld or stand mixer fitted with a paddle attachment
- Dipping tool (highly recommended for dipping!)
- 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.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
- Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Additional Notes: You can make your own 1/2 teaspoon of pumpkin pie spice by blending a pinch each of ground ginger, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Copied recipes exactly as is from Sally’s Baking Addiction. To give you the best of the best, I recommend following it exactly as is!
What is your favorite recipe? I’d love to try something new and amazing!