Pumpkin Cheesecake Truffles w. White Chocolate
2016-04-10 16:04:12
Yields 24
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Ingredients
- 1/3 cup canned pumpkin
- 20 gingersnap cookies
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 4 ounces cream cheese (half of Philadelphia package)
- 2 cups white chocolate chips (I used Ghirardelli)
- 1 tablespoon vegetable oil
Instructions
- Add the gingersnap cookies to a food processor and pulse until finely ground, 2 minutes. Reserve 2 tablespoons of crumbs for later in a small bowl. Next add rest of filling ingredients to food processor and pulse until combined. Transfer mixture to a small bowl and freeze for 3 hours or until mixture is hardened. Once hardened, use a spoon to scoop out tablespoon portions of filling and roll into balls. If the filling is too sticky to work with, allow to freeze for an additional 30 minutes before handling. Place the balls on a baking sheet lined with parchment paper and return to freezer for an additional hour or until solid. Once the balls are frozen, melt the white chocolate and oil over a double broiler until smooth, stirring often (the microwave definitely didn't work for me). Using a small fork, dunk the balls into the chocolate until completely covered and transfer back to the baking sheet lined with parchment paper. It is very important to work quickly in this process, as the melted chocolate begins to harden among standing. If it hardens to much, simply return to double broiler and re-melt. While the chocolate is still wet, sprinkle with reserved cookie crumbs. Let stand for 20 minutes before serving, or until chocolate is hardened. I found that these keep best in the fridge or freezer, as they tend to get soft if left out for too long.
Adapted from Gimmie Some Oven
Adapted from Gimmie Some Oven
SALT & PREPPY https://www.saltandpreppy.com/
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