Receta White Chocolate Pumpkin Truffles
By now all of you must have understood that I love to make different varieties of truffles at home….. So when I was searching for ideas on what to do with the Pumpkin Puree left over from my Pumpkin Coffee Mousse, I ended up with the idea of making Pumpkin Truffles….. Saw this White Chocolate Pumpkin Truffles at Jenn Cuisine….. White chocolate pumpkin ganache came out perfect for me and of course handling this extremely soft ganache is a little difficult but proper chilling makes the job easier! We all loved this melt in the mouth Pumpkin Truffles. Try it…… It’s also a great Christmas or Thanksgiving gift for family and friends :)
White Chocolate Pumpkin Truffles
(Adapted from Jenn Cuisine)
Ingredients:
- 1/4 cup + 2 tbsp heavy cream (that's a total of 3/8 c.)
- 1/2 vanilla bean (I used 1 tsp Vanilla essence)
- 340gm (12 oz) white chocolate
- 1/4 cup pumpkin puree
- pinch cinnamon
- pinch nutmeg
- 1/2 tsp. ground ginger
- 2 cup confectioner's sugar
- 340gm (12 oz.) dark chocolate
- 1 cup gingersnap cookies
Method:
Pour 340gm (12 oz) white chocolate into a medium mixing bowl.
In a separate small bowl, measure out pumpkin puree and add seasonings. Set aside.
Add cream to a medium sauce pan, and scrape in vanilla.
Heat on medium, stirring constantly, until cream just comes to a boil.
Pour cream over chocolate, and whisk until chocolate is melted and smooth.
Then, while still stirring constantly, whisk in your pumpkin & seasonings.
Set aside until cooled to room temperature.
Chill in the fridge overnight.
Scoop small mounds onto parchment lined baking sheets. Freeze 30 minutes.
Rub confectioner's sugar on your hands and pour the rest into a bowl. Take a mound of ganache off of the parchment paper and drop in the bowl of powdered sugar.
Roll it around a bit and then shape into balls and lay them on a baking sheet lined with more parchment paper. Chill in the freezer for at least 15 min.
Pulse gingersnap cookies in a food processor until fine crumbs.
Heat up dark chocolate over a double boiler. (Make sure chocolate isn't too hot or runny or your ganache won't hold together when you dip it. Make sure chocolate doesn't cool down too much either. The chocolate should be completely smooth and velvety).
Take out a few truffles at a time (1/3 to 1/4 of the entire batch), and dip in the chocolate and place on another sheet of parchment paper. (To dip, since these were so fragile, you can plopped them in the melted chocolate, spooned chocolate over it to cover it, scooped it up with a spoon, transferred it to a fork to let the excess chocolate run off, then transferred it back to the spoon so that I could lay it nicely on the parchment paper).
Sprinkle with gingersnap crumbs.
Refrigerate for a good 3 hours.
Enjoy!