Pumpkin Cream Truffles in White Chocolate
Baking and Desserts • French
Description
You will get about 30 candies, depending on the size you make.
Ingredients
- White Chocolate 5 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 0 oz
- Mini Chocolate Chips 5 oz
- Chocolate Gingerbread Cookies 1 piece
- Coarse flour cookies 0 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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