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Pumpkin Spice Truffles Printer-Friendly Version Yield: about 30 truffles Ingredients: 1 cup white chocolate, coarsely chopped (about 5 oz) ½ cup pumpkin puree ¾ cup finely ground gingersnaps ¾ cup graham cracker crumbs 2 tbsp. confectioners’ sugar ¼ tsp. ground cinnamon Pinch of orange zest 4 oz. cream cheese, softened For dipping: about 16 oz. chopped white chocolate, melted (or white candy melts)* For garnish: Additional gingersnap crumbs Directions: To make the truffl
- Home Made Choc syrup: 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder (I use Ghirardelli) 1 cup water dash of salt 1 teaspoon vanilla In a small saucepan, add sugar, cocoa, and salt. Whisk together gently. Add water. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Remove from heat and add vanilla. Cool. Store in the refrigerator.