Pumpkin Truffles

ONTO THE RECIPE!

You will need:

2 ounces of cream cheese, softened

1/4 PLUS 2 tablespoons Pumpkin Puree

1 teaspoon FINELY GRATED orange zest

1/2 cup white chocolate melted

1/3 cup gingersnap cookie crumbs (plus extra for garnish, optional)

1/4 cup graham cracker crumbs

1/4 teaspoon cinnamon

1/8 teaspoon salt

2 cups melted chocolate (white, dark, milk, you pick!)

Mix cream cheese, pumpkin and orange zest together then add the 1/2 cup of melted white chocolate, set aside.

Mix gingersnap and graham cracker crumbs with the cinnamon and salt.

Add crumb mixture to the pumpkin mixture and stir until combined.

Roll into wee balls (a little bit goes a long way!) and place on a cookie sheet lined with tin foil or parchment paper.

Stick em in the fridge until hardened (about 1 hour, 20 minutes if you stick them in the freezer!)

Melt the remaining chocolate in 1 cup batches (it will harden before you finish coating).

 Place filling in a bowl with the chocolate and cover with a spoon. Lift out of bowl with a fork and let excess chocolate drain. Place chocolate happiness onto a cookie sheet lined with parchment or foil (don't just place onto cookie sheet, I learned this the hard way, they will stick). Place a pinch of the remaining gingersnap crumb mixture on each truffle before the chocolate sets.

Place back into the fridge until truffles are set, about 20 minutes.

Happy Om Nom-ing!

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*Notes from the fatty: To make cookie crumbs, either place in a food processor, or get all your anger out by pounding cookies in a plastic bag with a wooden spoon.

*If you want your chocolate coating to be a little thinner, add 2 teaspoons of Crisco per 1 cup of chocolate to chocolate while melting.