Are you tired of pumpkin yet? If you are, I’m sorry to say that this post just might put you over the top. Maybe I did a good job avoiding too much pumpkin spice everything this year, because I’m still dreaming of pumpkin pie and other squash based goodies.
In any case, when I saw a recipe for chocolate pumpkin gingerbread truffles over at BHG, I couldn’t resist making them. And they were pretty tasty. Different, but definitely tasty. They’re not too pumpkiny, either. As a matter of fact, they only use 1/3 of a can of pumpkin.
I wasn’t about to waste the remaining canned pumpkin, so I went in search of another recipe. That’s when I found pumpkin cream cheese truffles at Gimme Some Oven. Oh, are they good! I couldn’t put them down.
Chocolate Pumpkin Gingerbread Truffles
- 5 ounces bittersweet chocolate
- 5 ounces semisweet chocolate
- 1/2 C crushed gingersnaps
- 1 3-oz package cream cheese, softened
- 1/3 C canned pumpkin
- 1 T powdered sugar
- 1/2 tsp orange zest
- 1/8 tsp ground cinnamon
- Dash of ground cloves
- Dash of salt
- Crushed gingersnaps and/or finely chopped candied ginger for garnish
- In a small bowl combine bittersweet chocolate and semisweet chocolate. Separate 1/2 cup for the filling and set the remaining chocolate aside for the shell.
- In a small saucepan, cook and stir the 1/2 cup of chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup of crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, cloves and salt. Cover and chill until firm. (about 1.5 hours)
- Roll into small balls, using about 1 rounded teaspoon for each (yields about 30 balls). Freeze for 15 minutes.
- While the balls firm in the freezer, line a baking sheet with parchment paper and set aside. Using a double boiler cook and stir the remaining chocolate over medium-low heat until melted and smooth.
- Using a toothpick, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.
- Garnish with crushed gingersnaps or chopped candied ginger. Return to refrigerator until firm, about 1 hour.
Now, if you’re not all that into the spice combinations in the pumpkin gingerbread truffles, then you might want to give pumpkin cream cheese truffles a try. They’re sweet and completely addictive, with a much more pronounced pumpkin flavor.
Pumpkin Cream Cheese Truffles
- 1/3 C pumpkin puree
- 1.5 cups crushed gingersnaps
- 3 T powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp salt
- 4 oz softened cream cheese
- 14 oz white chocolate or vanilla almond bark.
- 1 T shortening or vegetable oil
- Crushed gingersnaps or chopped candied ginger for garnish
- Combine the pumpkin puree, crushed gingersnaps, powdered sugar, cinnamon, ginger, nutmeg, cloves, salt and cream cheese in a stand mixer fitted with a paddle attachment. Mix until combined and smooth. Chill mixture until mostly hardened.
- Using a teaspoon or melon ball scoop, shape mixture into balls and set on a baking sheet prepared with a sheet of parchment paper. Freeze until solid, approximately 2 hours.
- Meanwhile, combine white chocolate and shortening in a double boiler and melt until smooth. Prepare a second cookie sheet with another sheet of parchment paper.
- When truffles are set and chocolate is smooth, dip the balls in the chocolate mixture, placing them on a the new cookie sheet. **See dipping tips below**
- Before the chocolate sets, sprinkle with crushed gingersnaps or chpped candied ginger. Return to refrigerator until firm, about 1 hour.
- Keep refrigerated until ready to serve.
Tips for dipping truffles:
- Dip the balls in batches. If possible, keep all the rolled filling balls in the freezer, puling out no more than 10 at a time to dip. If your freezer is too small (or too full) to hold a whole tray of truffles, rotate two plates of truffles, 10 at a time, making sure that the truffles are frozen for at least 15 minutes before removing.
- Use two toothpicks. One to hold the truffle while dipping and then another to gently loosen the dipped truffle onto the fresh parchment paper.
- Using a small spoon (baby spoons work great for this), and working quickly, add a bit more chocolate on top of the toothpick hole and smooth out.
What’s your favorite way to serve pumpkin?
Have you had enough of pumpkin recipes yet?