Once turkey day is over people seem to lose interest in pumpkin and move on to more festive and pretty holiday treats such as cranberry and peppermint-centered items. And while I’m all about those things (well, less so the peppermint), I’m not ready to give up on pumpkin just yet. Truffles are always a popular treat around the holidays, and I try a couple new variations every year. These pumpkin spice truffles are a bit different than typical homemade truffles. The filling is reminiscent of a pumpkin cookie which makes sense since the main components are pumpkin puree as well as crushed graham crackers and gingersnaps.
The mixture is too soft to form into balls just after mixing, but a quick chill in the fridge or freezer gives it just the right consistency. It is important to work quickly when dipping the truffles. Too much contact with the melted chocolate in the bowl can allow any condensation formed on the filling balls to be incorporated into the mixture and possibly seize the chocolate. Sometimes I will start with a new batch of coating chocolate halfway through dipping just to keep things smooth. I think these would be a nice addition to a tray of truffles or assorted truffle gift boxes for the holidays. It’s a tasty way to break up the monotony of all that chocolate. Not that a platter of chocolate has ever been a problem for me, but you know what I mean :)
