Pumpkin Cream Cheese Truffles
Ingredients
Filling
-
⅓
cup
pumpkin puree
-
1½
cups
finely-crumbled gingersnap cookies
-
3
Tbsp.
powdered sugar
-
½
tsp.
cinnamon
-
¼
tsp.
ginger
-
⅛
tsp.
nutmeg
-
⅛
tsp.
salt
-
4
oz.
cream cheese
-
1
cup
white chocolate chips, melted
Chocolate Shell
-
14
oz.
white chocolate or vanilla almond bark, chopped
-
1
Tbsp.
shortening or vegetable oil
Instructions
- Combine the filling ingredients in a food processor and blend well.
- Transfer the mixture to a bowl and freeze for 30-60 minutes until hardened.
- Shape the filling into small balls using a cookie scoop or spoon and place on a lined plate.
- Freeze the balls for at least 2 hours until solid.
- Melt the chopped white chocolate with shortening until smooth.
- Dunk each filling ball in the melted chocolate and place on a lined baking sheet.
- Sprinkle with additional gingersnap crumbs and repeat until all are coated.
- Serve immediately or refrigerate for up to 1 week.
Nutrition Facts (estimated)
Servings
30-35 small truffles
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
50mg
Cholesterol
15mg
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