Halloween never fails to bring out the kid in me, so I can't resist making something fun like these spooky eyeball truffles flavored with spiced pumpkin dipped in white chocolate. They're easy to make. No baking required!
As an alternative, you can lose the spooky eyes and top the truffles with finely ground graham cracker crumbs, making a lovely hostess gift or sweet bite at Thanksgiving.
And if you can't decide which way to go, make them both!
Pumpkin Spice Truffles
- 4 oz. white chocolate, melted
- 2 oz. cream cheese, at room temperature (do not use light)
- 2 T. confectioners sugar
- 1/3 cup pumpkin puree (not pumpkin filling)
- 1-3/4 cups graham cracker crumbs, made from about 12 sheets of graham crackers
- 1/2 t. pumpkin pie spice
- 1/2 t. cinnamon
In the bowl of an electric mixer fitted with the paddle attachment, mix together the cream cheese and sugar. Add the pumpkin and beat on high until well mixed. Add the remaining ingredients and beat for 2 minutes until well combined. Cover mixture and refrigerate for 1 to 24 hours.
Line a baking sheet with parchment paper or a silicone sheet.
Roll the chilled mixture into balls using 1-1/2 t. per ball and place onto the baking sheet. You will have about 27 balls total. Cover and chill for at least 30 minutes or up to 24 hours.
- 16 oz. white chocolate, coarsely chopped
- extra graham cracker crumbs, finely ground in the food processor ( for plain truffles)
- 1 package Wilton Candy Eyeballs
- 1 tube Wilton Blood Red Sparkle Gel
Remove balls from the refrigerator.
Melt chocolate using these methods:
Using the microwave: Place chocolate in a deep, heatproof bowl. A glass measuring cup works nicely. Melt in 30 second increments stirring after each increment until the chocolate is completely melted and smooth. Cool slightly before dipping. Using a fork or dipping tool if you have one, dip the ball into the chocolate, turning to coat completely. Lift using the fork or tool and tap gently on the side of the bowl, allowing the excess chocolate to drip off. Place on the baking sheet and gently press an eyeball onto the top of the truffle or sprinkle the top with crushed graham cracker crumbs. Allow the chocolate to harden in the refrigerator before adding the veins to the eyeballs. Store in the refrigerator. Remove an hour before serving.
Tempering: Tempered chocolate will harden at room temperature, will not require refrigeration and will give a more professional look to your truffles. Ina Garten has an easy method for tempering white chocolate in the microwave:
Place 3/4ths of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don’t trust your microwave timer – time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
Using a fork or a dipping tool, dip the balls one at a time in the tempered chocolate, turning to coat completely. Lift using the fork or dipping tool and tap gently on the side of the bowl, allowing the excess chocolate to drip off. Place on the baking sheet and gently press an eyeball onto the top of the truffle, or sprinkle with crushed graham cracker crumbs. Repeat with the remaining balls. Allow to set at room temperature, then add veins using the gel. Store in a covered container but do not refrigerate the tempered chocolate.
Pumpkin Truffle recipe adapted from Sally's Baking Addiction
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