Truffles are a perfect fall dessert, especially when you add delicious pumpkin to the mix! These mix up fast, and require no baking; in fact, they’re stored in the refrigerator. These truffles feature a decadent, creamy cheesecake center with falls’ star flavor; pumpkin spice. They’re enrobed in a tasty chocolate shell, and boast a gorgeous exterior with white chocolate drizzle and gold sugar crystals. These are rich and very satisfying, just a bite or two is plenty to appease your sweet tooth!
- 12 oz. Cream Cheese
- Pinch of Salt
- 2 c. Powdered Sugar
- 1/3 c. Pureed Pumpkin
- ¼ t. Vanilla Extract
- Pinch Ground Cloves
- Pinch Ground Nutmeg
- Chocolate Coating:
- 7 oz. Bittersweet Chocolate Chips
- ½ t. Vegetable Oil
- A Few Drops of Vanilla Extract
- Topping:
- 1 Bag White Wilton Candy Melts
- Sprinkles of your Choice (we used Gold Sugar Crystals)
In a medium bowl, add the cream cheese and beat at low speed until the block is smooth.
Slowly beat in the powdered sugar, adding ½ cup at a time.
Beat in the pumpkin puree, salt, vanilla, cloves and nutmeg. Cover the mixture with plastic and place in the freezer for a half hour or until firm.
Time to melt the chocolate! Place the chocolate chips, oil and vanilla in a microwave safe bowl. Microwave 20 seconds at a time, stirring between intervals, until the chocolate become completely smooth. Handle with care as you set it aside for about a minute to cool.
Line a baking sheet with wax paper, this is where you'll place your truffles when they have been dipped.
Working one at a time, roll the filling mixture into a 2" round ball, then drop it into the chocolate.
Using a fork, carefully roll the ball in the chocolate until it is completely coated.
Lift the coated truffle out of the chocolate and place it on the lined baking sheet. Repeat until the mixture has been used up. Repeat step 4 with the White Candy Melts.
Using the tines of a fork, drizzle the white chocolate across the tops of the truffles in a quick, zig zag motion. If the chocolate creates lines that are too thick, you may need to heat it more to thin it out.
Immediately add sprinkles to the tops of each truffle, working quickly so the sprinkles adhere to the chocolate drizzle before it sets.
Once you've dipped all the truffles, place the baking sheet in the refrigerator for about 20 minutes so that the chocolate can set. Once this has been achieved, the truffles are ready to eat! If you're making them ahead of time, store in an airtight container, refrigerated, for up to a week.
To see more of my Fantasy Fall Wedding take a look at the full Fall Tablescape, Glittered Pumpkin Centerpiece, and Fall Pumpkin Vases with Fall Blooms and Succulents .