Fall Truffles
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It is PUMPKIN week here at RMK! I LOVE FALL! Pumpkin week is one of the things I look forward to each year. It is not officially fall until I have some kind of pumpkin recipe made. I have some good new recipes for you too. I managed to make them all with 1 (29 oz) can and 1 (15 oz) of pumpkin. To begin, I have some simple fall truffles.
They taste like chocolate covered fall and come together in no time. I used my Velata warmer to keep the chocolate nice and smooth while dipping the fall truffles and it worked like a charm. I also think that next time I am going to try to use gingersnap cookies in place of the graham crackers.
To make these, blend the pumpkin and powdered sugar together in a bowl with a hand mixer. Add in some cream cheese and cinnamon and blend again until well combined. Then fold in the graham cracker crumbs until well blended.
Take a tablespoons of dough and shape it into a ball, repeat until all dough is used. You will get about 18 balls. Place balls on a cookie sheet lined with parchment and place in the freezer.
In a double broiler or microwave, melt chocolate until smooth. (At this point I placed the chocolate in my Velata warmer to keep it melted for dipping) Remove balls from the freezer. Dip in chocolate and place on parchment. Top with sprinkles if desired and allow chocolate to harden. Store truffles in the fridge in an air tight container but allow to sit out for a bit before eating.
Here is what you need to make the
Fall Truffles
- CANNED PUMPKIN
- POWDERED SUGAR
- LIGHT CREAM CHEESE
- CINNAMON
- GRAHAM CRACKER CRUMBS
- CHOCOLATE (I USED ALMOND BARK)
- SPRINKLES
Fall Truffles
Real Mom Kitchen
Ingredients
- ¼ cup canned pumpkin
- ¼ cup powdered sugar
- 4 oz of light cream cheese softened
- 1/4-1/2 tsp cinnamon
- 1 cup graham cracker crumbs
- 8 oz chocolate I used almond bark
- sprinkles optional
Instructions
- In a bowl, blend the pumpkin and powdered sugar together with a hand mixer.
- Add the cream cheese and cinnamon and blend again until well combined.
- Then fold in the cracker crumbs until well blended.
- Take a tablespoons of dough and shape it into a ball, repeat until all dough is used. You will get about 18 balls. Place balls on a cookie sheet lined with parchment and place in the freezer.
- In a double broiler or microwave, melt chocolate until smooth. (At this point I placed the chocolate in my Velata warmer to keep it melted for dipping)
- Remove balls from the freezer. Dip in chocolate and place on parchment. Top with sprinkles if desired and allow chocolate to harden.
- Store truffles in the fridge in an air tight container but allow to sit out for a bit before eating.
- Makes 18 truffles.
Recipe adapted from Food Network Magazine.
