White chocolate pumpkin truffles in the middle of winter? This recipe is so delicious, you won’t blame me! Soft white chocolate around a pumpkin cream cheese filling. Uh-huh!
2/3 cup finely ground Speculoos (or graham crackers)
1/3 cup pumpkin puree
2 ounces of melted white chocolate
2 oz. of softened cream cheese
1/4 teaspoon cinnamon (or pumpkin spice)
5.5 ounces of white chocolate to cover
In a bowl mix cream cheese, pumpkin puree, cinnamon (or pumpkin pie spices) and melted white chocolate. Add the crushed cookies and leave them in the refrigerator for half an hour.
Roll up 1-inch balls and place them on parchment paper. Freeze them at least half an hour before covering them with chocolate.
Melt the white chocolate and drop one by one frozen ball into the melted chocolate. Using a fork transfer them to the parchment paper (gently remove excess chocolate), then put them back in the freezer for 10 minutes.