These are perfect for a quick but impressive dessert and although they take a little time, they are quite simple to make. Rolling the truffles in the white chocolate and waiting for them to set is the hardest part. They are going to be the hit of table, whether it’s at your office party, a family gathering or a festive holiday. They are sure to impress.
- 1 1/2 cup gingersnap cookie crumbs
- 1/4 cup graham cracker crumbs
- 2 ounces cream cheese softened
- 2 tablespoon confectioners’ sugar
- 1/4 cup canned pumpkin purée
- 1/4 teaspoon ground cinnamon
- Pinch of fine salt
- ½ cup white chocolate chips
- 2 cups white chocolate chips almond bark will also work
- In a large mixing bowl or kitchen aid mixer with paddle attachment, combine gingersnap crumbs, graham cracker crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt. Beat until smooth.
- Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn’t burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
- Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
- Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.