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.
1
Crush ginger cookies and cookies made from coarse flour (or multigrain crackers) into crumbs.
- Gingerbread cookies: 1 piece
- Wholemeal biscuits: 60 g
2
Set aside a couple of tablespoons for decoration.
3
Prepare pumpkin puree and let it cool to room temperature.
- Pumpkin puree: 0.3 glass
4
Before zesting the orange, pour boiling water over it.
- Orange zest: 0.5 teaspoon
5
Melt 0.5 cup of white chocolate chips in a double boiler or microwave.
- 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.
- White chocolate: 200 g
- Gingerbread cookies: 1 piece
- Wholemeal biscuits: 60 g
- Pumpkin puree: 0.3 glass
- Icing sugar: 1 tablespoon
- Orange zest: 0.5 teaspoon
- Ground cinnamon: 0.1 teaspoon
- Salt: pinch
- Cream cheese (Philadelphia): 60 g
7
Line the baking tray with parchment paper.
8
Melt the remaining 2 bars of white chocolate in a deep bowl.
- 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.
- 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.
- Gingerbread cookies: 1 piece
