Monday, November 1, 2010

Pumpkin Truffle FAIL

These taste great, really.  They just won't....come together?  I'll put down the recipe, and detail the problem after.

Pumpkin Cream-Cheese Truffles (courtesy of Whole Foods recipes)

2 1/2 cups white chocolate chunks (I used chips)
1/3 cup gingersnap cookie crumbs
1/4 cup pumpkin puree
1/4 cup graham cracker crumbs
1 TBSP confectioners' suger
1/2 TSP orange zest
1/8 TSP ground cinnamon
pinch of sat
2 ounces of cream cheese, softened

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat.  Stir often to keep the chocolate from burning.  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 with parchment paper.  Melt remaining 2 cups of chocolate and transfer to a small, deep bowl.  Roll by the teaspoon the pumpkin mixture into a ball with our hands, then drop into the chocolate.  Working quickly, gently spoon chocolate over to coat.  Lift the truffle out with a small spoon, shake off excess chocolate, and set on prepared parchment paper.

Repeat process with remaining pumpkin and chocolate, chill truffles until chocolate is completely set, about 1 hour.

I just realized where I went wrong.  I melted HALF the chocolate originally, not half a cup.  Then just melted the remaining 1 1/4 cups to coat.  Whoops!  Somebody try it out and let me know how it works for you :)

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