Sunday, November 21, 2010

Pumpkin Pie Truffles

I've been working on this recipe for awhile now. The first attempt at these was not so successful, because they were a challenge to roll into balls. They just didn't hold their shape, and quickly became soft when trying to coat them with chocolate. After a little tinkering I've finally created a recipe worth sharing with the world.

With no further adieu, my latest creation:

Pumpkin Pie Truffles

3/4 cup canned pumpkin pie mix
1 1/2 cups graham cracker crumbs
3 1/2 cups powdered sugar
1/2 margarine (I recommend Earth Balance Buttery Sticks)
1 1/2 packages of Baker's Semi-sweet Baking Chocolate

In a food processor, grind up graham crackers until they are fine crumbs. Note that 1 1/2 packages of Keebler Graham crackers equals 1 1/2 cups graham cracker crumbs. After they have been ground up, add in the pumpkin pie mix (Note: not just canned pumpkin, it should have spices added to it) and margarine. Mix until well combined. Then slowly add in the powdered sugar, making sure it is well incorporated into the filling. Scrape the sides of the processor at least once before removing the filling. Place the truffle filling into the refrigerator for at least four hours, it will work best overnight.

The next day roll into balls about an inch in diameter. Place into the freezer for a couple hours. Before removing them from the refrigerator, start melting three-quarters of the chocolate on the stove using a double broiler. I simply heat water a small amount of in a larger sauce pan, and melt the chocolate in a smaller pan nested in the larger one. DO NOT let water get into your chocolate, as it will seize up the chocolate. Once it is melted well, take it off of the burner and add the remaining chocolate. This tempers the chocolate, so it dries with a nice shiny finish. Dip the pumpkin pie filling in the chocolate, until coated well and place back on lined cookie sheet to dry.