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Monday, October 10, 2011

Pumpkin Cream Cheese Truffles


1/2 cup bittersweet chocolate
2 cups semisweet chocolate, or you can use any favorite melting chocolate
1/2 cup GF graham-style cookie crumbs
1/4 cup canned pumpkin purée
1 Tbsp confectioners’ sugar
Dash of ground cinnamon
Pinch of salt
2 ounces cream cheese, softened
Garnish options: coconut flakes, sprinkles, sugar, crumbs, drizzle of chocolate


Melt the 1/2 cup bittersweet chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl.

Add graham crumbs, pumpkin, sugar, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a garnish over the top.

Chill truffles until chocolate is completely set, about 1 hour.

Makes about 45-50 small to medium truffles
I adapted this recipe from Whole Foods

Nutrition... I don't even want to know!

Comforts' Chinese Chicken Salad

Soooo delicious, so simple. Made special for GF me.