Makes 18-24
1 C White
Chocolate plus 3 C for Dipping
2/3 C Ground
Gingersnap Cookies plus 1/3 C for Sprinkling on Top2/3 C Pure Pumpkin Puree
1 ½ T Maple Syrup
1 Orange, Zest Only
4 Oz Softened Cream Cheese
½ t Cinnamon
Pinch Nutmeg
Melt 1 cup
of white chocolate over a double boiler water bath. *You can try the microwave, but white
chocolate can be temperamental and needs to be watched. Add everything else
except reserve the 3 cups of white chocolate and 1/3 cup of cookie crumbles.
Chill them
for about 1 ½ hours. Using an ice cream
scoop or teaspoon, portion out the truffles.
Put them onto a wax paper lines sheet tray and freeze for at least 30
minutes.
Melt the
remaining white chocolate over a double boiler.
Line a sheet pan with wax paper. The truffles are a little soft, so
rather than dip them into the chocolate, set it on a fork and spoon the
chocolate over the top. It’s hard to coat the bottom of the truffles, so you
may want to spoon a small dot of chocolate on the paper. Then put a coated
truffle on top of each dot. Sprinkle
them with gingersnap crumbles and chill until ready to eat.
*Almond Bark
may be easier for dipping than the white chocolate.
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