How to make it

  • Melt 1/2 cup of the chocolate and transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, 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 few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    Now this is really ingenious! Delish!
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    " It was excellent "
    fizzle3nat ate it and said...
    Oooooh...these look like they would be delicious! Thanks for sharing. - Natalie
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    " It was excellent "
    pinkpasta ate it and said...
    Just perfect! Love 'em...
    Was this review helpful? Yes Flag

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