Working with chocolate always makes me feel like Willy Wonka. It is so fun. In culinary school it was my favorite section of our pastry module. So making truffles is basically heaven for me. So I decided to make a fall inspired version this week because it combines my love of truffles and pumpkin spice everything. These white chocolate pumpkin pie truffles are to die for and simple to make! The worst part is the waiting for the filling to set properly.
Then I just coated each of the fillings in gorgeous, melty white chocolate and topped them with more graham cracker crumbs. The key was to fish each little ball of filling out with a fork and tap the fork against the bowl so that all of the excess ran down, smoothed out and went back into the bowl. Once the chocolate hardened they were ready to eat! They really were glorious with the fall flavors I love. The less assertive flavor of the white chocolate really let the filling shine. Hope you all love these babies too! xoxo
These are fantastic and easy to make white chocolate pumpkin pie truffles that would truly make a show stopping treat for fall!
- 1/3cupcanned pumpkin puree
- 2ouncescream cheesesoftened to room temperature
- 3tablespoonspowdered sugar
- 1teaspoonpumpkin pie spice
- 1 1/2cupsgraham cracker crumbsplus additional for sprinkling on top
- 11ounceswhite chocolate chips
First, make the filling. Get out a stand mixer and combine the pumpkin, cream cheese and sugar in its bowl. Beat them together with the paddle attachment until it is all fluffy. Then add in the pumpkin pie spice, cinnamon and graham cracker crumbs and let it run for 2 minutes until the mixture is well beaten together and completely smooth. Let it sit in the refrigerator to set and chill for 2 hours. When the 2 hours is up, get out a sheet tray and line it with a silicone mat. Use a tablespoon to scoop out perfect little mounds of the filling. Roll them into little balls and line them up on the mat.
Put the sheet tray in the freezer for 30 minutes to really harden the little balls of filling. When that time is up, get out a medium bowl and pour the white chocolate in it. Either melt it in the microwave or on a double boiler until it is shiny, smooth and completely melted. Coat each ball of filling in the melted chocolate, and use a fork to fish them out. Tap the fork gently on the bowl so that the excess chocolate goes right back into the bowl. As you coat them, gently nudge each truffle back on the sheet tray and sprinkle them with more graham cracker on top before the chocolate hardens. Once they are all formed, chill them for another 30 minutes to set the chocolate completely, then serve! They also keep sealed in the refrigerator for days.