The past few months have been a whirlwind, hence the lack of posts. I have changed jobs AND moved into an apartment in Savannah. I am an official Savannah resident. :) This weeks was my first real weekend "home" and I was able to play in the kitchen again.
Last year I did some experimenting on making a pumpkin truffle and while I had many fans, I wasn't quite satisfied. Today I think I perfected it, I mean it is candy store quality. This would be a great party treat, gift, or alternative Thanksgiving dessert.
Perfect Pumpkin Truffles
Ingredients:
3 Tbs pumpkin puree
1/2 tsp pumpkin pie spice- divided(I like to make my own- cinnamon, all spice, and ginger)
1 tsp vanilla
1 bag Ghirardelli white chocolate chips
2 graham crackers crushed OR crushed ginger snap cookies!
1/4 cup semi sweet chocolate chips
1/4 cup bittersweet chocolate chips
Preheat oven to 200 degrees(I use my toaster oven). Place graham cracker crumbs on cookie sheet and toss with 1/4 tsp pumpkin pie spice. Bake 5-10 minutes or until "toasted". In small bowl combine pumpkin puree, vanilla, and 1/4 tsp pumpkin pie spice.
In microwave safe bowl, microwave white chocolate chips in 30 sec increments, stirring every 30 sec until melted. (takes about 2 minutes total)
This step is KEY or else chips won't melt properly. Stir in pumpkin mixture and graham cracker crumbs.
Place in refrigerator until firm to touch.
Remove from fridge and roll into tablespoon size balls. Place truffles on cookie sheet and return to fridge.
While truffles are in fridge, work on your coating.
In microwave safe bowl combine semi sweet and bittersweet chocolate. Microwave in 30 sec increments until melted.
Remove truffles from fridge and roll one by one in chocolate.
Place back on cookie sheet and sprinkle with remaining graham cracker crumbs.
Return to fridge for chocolate to harden.
Makes 28-30 truffles.
