Pumpkin and Cream Truffles in White Chocolate

2 servings

30 minutes

Pumpkin-cream truffles in white chocolate are an exquisite French delicacy that combines the tenderness of white chocolate with fragrant pumpkin and spicy notes of orange zest. The origins of this dessert can be found in the traditional French pastry school, where they strive for a balance of flavors and textures. The taste of the truffles is surprisingly soft and velvety, with a subtle spicy accent of cinnamon and a crunchy ginger cookie crumb. They are perfect for a cozy evening with a cup of coffee or as an elegant treat on a festive table. White chocolate creates a delicate shell that hides a rich pumpkin cream inside. This combination makes them not only delightful but also aesthetically appealing. Each truffle is a small work of art that reveals the harmony of flavors in every bite.

Energy value per serving

• Calories: 1098.7
• Proteins: 12.2g
• Fats: 60.8g
• Carbohydrates: 126.2g

Ingredients

• White chocolate: 200 g
• Pumpkin puree: 0.3 glass
• Orange zest: 0.5 tsp
• Powdered sugar: 1 tbsp
• Ground cinnamon: 0.1 tsp
• Salt: pinch
• Philadelphia cheese: 60 g
• White chocolate chips: 100 g
• Gingerbread cookies: 1 pc
• Wholemeal cookies: 60 g

Cooking steps

1. Crush ginger cookies and cookies made from coarse flour (or multigrain crackers) into crumbs.

   Required ingredients:

   • Gingerbread cookies: 1 piece
   • Wholemeal cookies: 60 g

2. Set aside a couple of tablespoons for decoration.

3. Prepare pumpkin puree and let it cool to room temperature.

   Required ingredients:

   • Pumpkin puree: 0.3 glass

4. Before zesting the orange, pour boiling water over it.

   Required ingredients:

   • Orange zest: 0.5 teaspoon

5. Melt 0.5 cup of white chocolate chips in a double boiler or microwave.

   Required ingredients:

   • White chocolate chips: 100 g

6. Transfer the chocolate to a large bowl. Add cookie crumbs, pumpkin puree, sugar, zest, cinnamon, salt, and cream cheese, and mix with a mixer until smooth. Place the mixture in the refrigerator for a few hours until it becomes firm enough to roll into balls.

   Required ingredients:

   • White chocolate: 200 g
   • Gingerbread cookies: 1 piece
   • Wholemeal cookies: 60 g
   • Pumpkin puree: 0.3 glass
   • Powdered sugar: 1 tablespoon
   • Orange zest: 0.5 teaspoon
   • Ground cinnamon: 0.1 teaspoon
   • Salt:  pinch
   • Philadelphia cheese: 60 g

7. Line the baking tray with parchment paper.

8. Melt the remaining 2 bars of white chocolate in a deep bowl.

   Required ingredients:

   • White chocolate: 200 g

9. Roll balls from the chocolate-pumpkin mixture, carefully dip them in white chocolate with a spoon, and place them on a baking sheet.

   Required ingredients:

   • White chocolate: 200 g

10. Sprinkle with cookie crumbs set aside earlier. Once all the candies are ready, place them in the cold for at least 1 hour until the chocolate is completely set.

    Required ingredients:

    • Gingerbread cookies: 1 piece