Dark Chocolate Pumpkin Spice Truffles

If you’ve got a hankering for pumpkin pie but it’s not Thanksgiving yet, make these Dark Chocolate Pumpkin Spice Truffles! They will store for a week in the refrigerator or up to two months in the freezer. You can make them at the beginning of fall and enjoy them all season long!

 Recipe adapted from Sally’s Baking Addiction

How many: 35 truffles

How long: 1 hr 30 minutes

Here are some tips before you get started:

·      Use baking chocolate bars instead of chocolate chips for dipping (I like Ghirardelli).

·      Chop the chocolate into penny-sized chunks before melting.

·      Let the cream cheese come to room temperature so it’s nice and soft. If you’re in a hurry, you can microwave it for 10-15 seconds.

·     Let the truffles chill in the refrigerator for an hour before dipping them. Don’t skip this step!

·      Be sure to use pumpkin puree—not pumpkin pie filling.

·      To make graham cracker crumbs, you can crush the graham crackers with a rolling pin or a in blender.

What you’ll need:

For the filling:

·      2 ounces (1/4 cup) cream cheese, softened

·      2 tablespoons confectioners’ sugar

·      1/3 cup pumpkin puree

·      1 ¾ cups graham cracker crumbs (12 full sheet graham crackers)

·      ½ teaspoon pumpkin pie spice

·      ½ teaspoon ground cinnamon

·      4 ounces (one baking bar) white chocolate, coarsely chopped and melted

For the topping:

·      8 ounces (two baking bars)  semi-sweet or bittersweet chocolate, coarsely chopped and melted

·      Extra graham cracker crumbs for garnishing

What you’ll to do: 

1.     In the bowl of a stand mixer, beat the softened cream cheese and confectioners’ sugar for 2 minutes until creamy. Meanwhile, melt the chopped white chocolate in the microwave until smooth, stirring every 30 seconds.

2.     Add the pumpkin, graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate. Beat on high for 2 minutes until combined. Cover and refrigerate for 1 hour or up to 24 hours. Don’t skip this part!

3.     While the mixture is chilling, line two baking sheets with parchment paper and set aside.

4.     When the mixture is done chilling, roll dough into 1 teaspoon balls and place on prepared baking sheet. Freeze for 10 minutes.

5.     Meanwhile, melt the chopped bittersweet or dark chocolate in the microwave until smooth, stirring every 30 seconds.

6.     Remove the truffle balls from the freezer and use a fork to dip them in the melted chocolate. Carefully transfer back to the baking sheet.

For best results, use a mug, small bowl, or glass measuring cup for dipping.

7.     Garnish with graham cracker crumbs and enjoy!