Pumpkin Cream Cheese Cake Balls! #tipit

Ingredients needed: 2 1/2 cups top-quality white chocolate, chopped into small pieces, divided* 1/3 cup gingersnap cookie crumbs, plus more for garnish 1/4 cup canned pumpkin puree 1/4 cup graham cracker crumbs, plus more for garnish 1 tablespoon powdered (confectioners') sugar 1/2 teaspoon orange zest 1/8 teaspoon ground cinnamon Pinch of fine salt 2 ounces cream cheese, softened

How to: In a double boiler over medium-low heat, melt 1/2 cup of the white chocolate; stirring to keep the chocolate from burning. Once melted, remove from heat and transfer to a large bowl. Add gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, orange zest, cinnamon, salt, and cream cheese to the melted chocolate; beat with an electric mixer until smooth. Transfer the mixture to a shallow bowl, cover, and refrigerate until just solid enough to roll into bells, approximately 2 hours.

Line a large baking sheet or tray with parchment paper. Melt the remaining 2 cups white chocolate in a double boiler; remove from heat and transfer to a small deep bowl. Using your hands, roll 1 heaping teaspoon of the pumpkin/cream cheese mixture into a ball; drop the ball into the melted white chocolate. Working quickly, gently spoon chocolate over the ball to coat. Using a small spoon or fork, lift the coated truffle ball out of the chocolate, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray.

Dollop a bit of extra melted chocolate on any parts of the truffle ball that remains exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remain pumpkin/cream cheese mixture and melted white chocolate. Refrigerate the truffles until the chocolate is completely set, approximately 1 hour. For best results, chill truffles until you are ready to serve them. Follow for more tips! Much love❤️