Hands On Time: 30 to 45 minutes Ready In: 3 hoursYield: About 2 to 3 dozen truffles Ingredients 8 whole graham crackers1 cup pumpkin puree2 TB brown sugar6 oz. cream cheese1 tsp vanilla extract1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg1/8 tsp ground cloves2 cups white chocolate chips24 blue, green, and brown M&M candies1 tube red writing icing Instructions
- Place graham crackers in a food processor and process until completely crushed. Add in pumpkin puree, brown sugar, cream cheese, vanilla, cinnamon, ginger, nutmeg, and cloves. Process until smooth. Refrigerate 2 hours until truffle dough is thick and easy to shape into balls.
- Shape the dough into round balls, around 2 to 3 dozen. Put on a wax-paper lined tray in the freezer until ready to coat with chocolate.
- Melt chocolate chips in a microwave safe bowl (see cooking lesson below).
- Dip the pumpkin truffles into the melted white chocolate to coat. Put an M&M on top of each truffle while still wet. Set on a wax paper lined baking sheet to harden.
- Use the red writing icing to draw veins on the eyeballs, about 5 vein lines per truffle. Melting chocolate is super easy, yet it can end quite poorly if done wrong. Burnt chocolate just isn’t good. When melting chocolate in a microwave you should only microwave for 10 to 15 seconds at a time. Use a rubber scraper to scrape the bowl, and then repeat until the chocolate is mostly melted. When there are only a couple of bumps left, just keep stirring until the chocolate is smooth as the heat of the rest of the melted chocolate should be enough to melt it completely. If your chocolate begins to harden at all as you dip, simply pop it back in the microwave for 10 seconds, and stir. Δ Δ
