Pumpkin Spice Truffles are are single-serving treats filled with a creamy, rich pumpkin mixture and coated in candy. Each ball is packed with fall flavor and tastes like the best bite of cheesecake that you don't have to cook.
Put 3/4 cup of white chocolate into a heat proof bowl and heat it in the microwave in 15 second bursts - stirring each time. Once melted, set aside to cool.
Put the pumpkin puree and cream cheese into a mixing bowl and beat until smooth.
Blitz the Graham Crackers to crumbs using a food processor or put them in to a ziplock bag and bash them up with a rolling pin. Add them to the mixing bowl along with the powdered sugar and pumpkin spice. Mix together well.
Pour in the melted white chocolate and mix until fully combined.
Cover the bowl with cling wrap and put it into the fridge for at least 30 minutes.
Prepare a baking sheet with parchment paper.
When you’re ready to roll the truffles, cover your hands with powdered sugar then scrape out a heaped teaspoon of mixture from the bowl. Roll the mixture into a ball using your hands and set aside on the baking sheet.
Repeat step 6 until all the mixture is used up.
Put the rolled balls back into the fridge while you melt the chocolate.
Add the 4 ounces white chocolate and 4 ounces semi-sweet chocolate to separate heatproof bowls.
Melt the chocolate by heating in the microwave in 15 second bursts - stirring each time.
Dip the rolled up truffles, one at a time into the melted chocolate. You can sprinkle them with a few Graham Cracker crumbs if you like. Put the chocolate covered balls back on to a lined baking sheet to set either at room temperature or in the fridge.
Storage:Store in a covered container in the fridge for up to 2 weeks.Tips:
Pumpkin spice has a very strong flavor. I do not recommend you use any more than 1/2 teaspoon as the taste can become overwhelming.
It’s important to chill the truffle mixture for at least 30 minutes otherwise you won’t be able to roll it into neat balls because it will be be too sticky. You can leave the mixture in the fridge for longer (overnight) if needed.
I used a combination of semi-sweet and white chocolate to coat the pumpkin truffles. I recommend buying the most expensive chocolate you can afford to make this recipe. A high-quality chocolate really does make all the difference.
You can use all white or all semi-sweet chocolate to coat the truffles but stick with white chocolate in the truffle filling.
Once the truffles have been coated with chocolate they will set pretty quickly. You can put them into the fridge to speed the process up even more.