PUMPKIN TRUFFLES
Provided by Food Network
Categories dessert
Time 3h3m
Yield 40 to 60 truffles
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
- On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.
CHEESECAKE TRUFFLES
Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!
Provided by wakeupwriting
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 15h5m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
- Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
- Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
- Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 18 g, Cholesterol 44.5 mg, Fat 16.2 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 87.6 mg, Sugar 16.7 g
PUMPKIN CHEESECAKE TRUFFLES
Surprise the family with Pumpkin Cheesecake Truffles. Dipped in chocolate and topped with pumpkin spice, these Pumpkin Cheesecake Truffles are a big hit!
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h35m
Yield 11 servings, 2 truffles each
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar and 3/4 tsp. pumpkin pie spice; mix well.
- Scoop cream cheese mixture into 22 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining pumpkin pie spice.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 10 g, Protein 3 g
CINNAMON PUMPKIN TRUFFLES
Even novice candy makers can prepare these simple and satisfying confections. The blending of pumpkin and chocolate is wonderful!-Cherie Sechrist, Red Lion, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable., Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm., Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 181 calories, Fat 11g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CINNAMON CHEESECAKE
This Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn't last long around the boys and their friends.
Provided by Elanas Pantry
Categories Cheesecake
Time 1h45m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Fill the bottom of a baking dish with a little less than ¼ inch of water.
- 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
- 3. Roast pumpkin in the oven for 45-55 minutes until soft.
- 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
- 5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
- 6. Process in cinnamon and salt.
- 7. Pour batter into a 9-inch tart pan.
- 8. Bake at 350° for 45-50 minutes, until firm.
- 9. Remove from oven, cool and serve.
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Estimated Reading Time 6 mins
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5/5 (4)Total Time 45 minsServings 20
- Combine the butter, cream cheese, pumpkin, sweetened condensed milk, and pumpkin pie spice in a skillet over medium heat. Stir constantly until thickened and well-combined. Stir in the graham crackers and white chocolate chips until melted and smooth. Add a few drops of food coloring if desired.
- Continue to stir until the pumpkin cheesecake mixture releases from the sides and bottoms of the pan when stirred. (If it doubt, cook a bit longer– it’s better to the thicker than too thin.)
- Pour over a butter-greased baking sheet. Spread into an even layer and refrigerate until firm, about 2 hours, or overnight.
- Rub butter on your hands to prevent sticking and then roll the chilled pumpkin cheesecake dough into small balls.
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