Long associated with pies, pumpkin takes on an uptown look when cloaked in dark chocolate and emboldened with gingersnap spices and orange zest. You'll marvel at the smooth texture of the filling. For optimal enjoyment, chill the truffles until serving time.
Makes 28 truffles
- 72 purchased gingersnaps cookies
- ½ cup powdered sugar, plus more for rolling
- 4 ounces cream cheese
- ½ cup canned pumpkin puree
- 1 teaspoon grated orange zest
- 10 ounces bittersweet chocolate, melted
- Additional melted bittersweet chocolate, for drizzling
- Additional gingersnaps, finely crushed,for garnish
In a food processor, process gingersnaps until fine to make 3 cups. Add powdered sugar, cream cheese, pumpkin and orange zest. Process until smooth. Transfer mixture to a bowl; cover and refrigerate at least 3 hours or until slightly firm; mixture will still be sticky.
Shape mixture into 1-inch balls, rolling them in powdered sugar to keep from sticking to hands. Place on a baking sheet lined with waxed paper. Freeze for 30 minutes or until firm.
Dip truffles into melted chocolate and place on baking sheet lined with waxed paper. Chill at least 1 hour or until serving. If desired, drizzle truffles with additional melted chocolate and sprinkle with crushed gingersnaps. Refrigerate to store.