Pumpkin Truffles

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Servings: truffles

Calories: 118cal

Equipment

Ingredients

Filling

⅓ cup canned pumpkin puree 86g, blotted to about 61g. I used Libby's
4 ounces white melting wafers 1/2 cup. melted
3 ounces full fat cream cheese 85g. brick style, softened at room temp.
2 Tablespoons confectioners sugar
10 full graham crack sheets finely ground (about 1 1/4 cups crumbs once ground / 150g)
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon table salt

Coating

8 ounces white melting wafers 1 cup
2 Tablespoons graham cracker crumbs for garnish

Instructions

Stack three paper towels on a plate and spread the puree into an even layer about 1/2 inch thick. Lay two more paper towels on top and press down gently with a flat palm for about 10 seconds, then peel them away. You want to end up with about 61g, roughly a third less than you started with. It should hold a soft shape rather than slumping flat.
1/3 cup canned pumpkin puree
Melt the white melting wafers in a microwave safe bowl in 20 to 30 second bursts, stirring between each, until smooth. Set aside to cool slightly while you start the filling.
4 ounces white melting wafers
In a medium bowl, beat the softened cream cheese and confectioners' sugar with a hand mixer until smooth, about 2 minutes. Beat in the blotted pumpkin until fully combined.
3 ounces full fat cream cheese, 2 Tablespoons confectioners sugar
Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and salt, then pour in the melted wafers. Beat on medium until the mixture is thick and evenly combined. It should hold its shape on the beater.
10 full graham crack sheets, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon table salt
Cover and refrigerate until firm enough to roll, about 90 minutes. You can check at 60 minutes, it may be ready.
Line a baking sheet with parchment. Using a 1 Tablespoon cookie scoop, scoop and roll the filling into smooth balls, about 20 total. Work in small batches straight from the fridge. Wearing disposable gloves and dipping the scoop in water, then shaking off the excess, between each ball keeps the filling from sticking. If the dough warms and gets tacky, return it to the fridge for 10 minutes.
Refrigerate the rolled balls for 30 minutes.
Melt the coating wafers in a deep narrow bowl in 20 to 30 second bursts, stirring between each, until smooth. Let cool for a few minutes so it is fluid but not hot.
8 ounces white melting wafers
Drop one chilled ball into the chocolate, lift it out with a fork or dipping tool, tap off the excess against the rim, and set it back on the parchment. Using a toothpick to slide the dipped truffle off of the fork makes it a bit easier. Sprinkle a little graham cracker crumb on top before the shell sets.
You can optionally drizzle any remaining melted white chocolate on top of your dipped truffles. Place it in a ziptop bag and snip off the end to drizzle.
2 Tablespoons graham cracker crumbs
Refrigerate until the shells are firm, about 30 minutes. Serve chilled.

Author: Amanda Davis

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Notes

Blot the pumpkin. Seriously, it can make or break your truffles. Canned pumpkin is mostly water, and with no oven to cook it off, that water keeps your filling too soft to roll. Blotting takes under a minute to do and fixes this problem.
Grind the graham crackers fine for the smoothest texture, and weigh your ingredients if you can. Graham crumb volume varies a lot with how fine you grind. Going off weights will keep the filling consistent.
If you substitute the melting wafers with white chocolate chips or a chopped bar, melt them over a double boiler and turn off the heat as soon as they are about halfway melted, then stir off the heat until smooth. White chocolate scorches easily so keep an eye on it.
Work cold. The filling rolls well when chilled and turns sticky as it warms from your hands. Keep the bowl in the fridge and roll in small batches. Wearing disposable gloves and dipping your cookie scoop in water, then shaking off the excess, between each ball keeps everything from sticking.

Course: Dessert

Cuisine: American

Prep Time40

Cook Time0

Chill Time2 30

Total Time3 10

Nutrition