Pumpkin Spice Truffles

I made these to send to my father in law and also to take to a friends house on boxing day. I am not the biggest fan of truffles, but these are really very good. I found the recipe over at Annie's Eats.



1 cup white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 tbsp. icing sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened

For dipping:
about 16 oz. chopped white chocolate, melted
2 tablespoons of crisco
For garnish:
Additional gingersnap crumbs

Directions:
To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, icing sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment- or foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

When you are ready to dip the truffles, melt the white chocolate and crisco in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls into the chocolate. We prefer the look of twice dipped truffles, so after the first dip we let them cool in the fridge and then re-dip in the white chocolate. After the second dip, sprinkle with additional gingersnap crumbs. Transfer to the refrigerator and chill until the coating is set.