I’ve been wanting to make truffles for a while now… specifically these because I love pumpkin so much. I’m not really sure why, but melting/tempering white chocolate sucks… I think it has something to do with the higher milk and sugar content, which means it burns more easily… who knows, maybe it’s just me, but every time I’ve done it in the past it always melts nicely and then starts to clump up right away. Hence, I did not want my truffles looking less like those perfect little spheres you find in Godiva boxes and more like crumbled bits of the Parthenon. I had also seen a recipe for white chocolate peanut butter cups somewhere, so I figured it would be easier to do the pumpkin pie truffle recipe in PB cup form. Nope, I was wrong… it was just as much of a pain in the ass as dipping truffles would have been, especially the part where you have to “paint” the white chocolate inside the lining of the mini muffin foils (art project?). And I still had trouble melting the chocolate and had to run out and grab another bag of chips, which, opting for a better quality brand this time (using Trader Joe’s as opposed to the crap Nestle “Toll House” puts out) made a HUGE difference. I definitely suggest using good quality white chocolate if you’re making these, not only cause it melts better, but because it tastes better too (cause let’s face it, white chocolate is never THAT great… not compared to dark anyway).
Anyway, I digress… despite the hassle, my pumpkin pie white chocolate cups turned out super yummy and were definitely worth all the anger I displaced on the white chocolate. I’ll probably never make them again though, haha. Thanksgiving is a special occasion, so it calls for such things. Next special occasion I make them for will have to be a paid one
White Chocolate Pumpkin Pie Cups (adapted from the truffle recipe I linked to above)
• 1/2 cup white chocolate chips
• 1/2 cup pumpkin purée
• 3/4 cup finely ground gingersnap cookie crumbs
• 3/4 cup graham cracker crumbs
• 2 tbsp. confectioner’s sugar
• 3/4 tsp. ground cinnamon
• 1/4 tsp. each of ground nutmeg, cloves, and ginger
• 4 oz. cream cheese, softened
• Optional garnish: chopped pecans, cinnamon sugar, pumpkin pie spice, remaining cookie crumbs, etc.
As for the white chocolate you will need for the outside coating, I honestly have no idea how much is appropriate because I messed up so many times. I’m gonna guess-timate and say… 20 oz?? It depends on how many cups you wanna make I suppose… my batch yielded 16. And make sure it’s uniformly chopped or in chip form. Oh and of course you’re gonna need a bunch of those 2-inch aluminum foil mini muffin liners!
(1) To melt the chocolate, put it in a heat-proof bowl placed over a medium saucepan filled with about an inch or two of simmering water (make sure you bring it to a boil first, then reduce the heat). Keep stirring the chocolate until it’s completely melted, then turn off the heat and remove the bowl to a heat-proof surface.
(2) Using a small spoon, “paint” the inside of the muffin liners with the melted white chocolate. The layer of chocolate should be thick enough that you can’t see through it, but thin enough so that the liners still hold upright and intact. You will not use all of the white chocolate, so set it aside for topping the cups later. Place the cups on a tray and stow away in the fridge for about 30 minutes so that they can cool and harden completely.
(3) To make the truffle filling, melt the 1/2 cup white chocolate chips the same way as done in the first step. Once melted completely, turn off the heat, set aside to cool a bit, then add the pumpkin, cookie crumbs, confectioner’s sugar, spices, and cream cheese. Mix well until completely blended and smooth. You might want to keep it in the fridge for a bit while waiting for the chocolate in the liners to set, especially if it’s super runny.
(4) Once the chocolate cups have hardened, take them out of the fridge and spoon the pumpkin mixture into each one evenly, smoothing out the tops to create an even surface. If the remaining chocolate has hardened too much, just repeat the first step to remelt it. Evenly divide this remaining chocolate amongst the filled cups, smoothing the tops to make sure the chocolate reached all the way over to the edges in order to “seal” the cups. Top with any kind of garnish you’d like, or just leave ‘em plain.
(5) Chill in the refrigerator until set, about 1-2 hours. Unwrap them bad boys and enjoy! If you don’t share them or eat them all, store them in an air-tight container in the fridge.