Ingredients 50 gr cream cheese 1 tbsp sugar 100 gr pumpkin puree (I roasted a pumpkin in half, let it cool down and scooped the flesh out) 175 gr ginger biscuits 1 generous pinch of the following spices: cloves powder, nutmeg and allspices 1/2 tsp ground cinnamon 90 gr white chocolate, melted 150 gr dark chocolate, melted
ginger biscuits, powdered
Intructions Place the ginger biscuits in the Thermomix bowl and mix Speed 5, 20 seconds. Reserve. With your handheld mixer, beat the cream cheese and sugar together until creamy.
Transfer the cream cheese mixture and the pumpkin puree to the Thermomix bowl, Speed 5, 20 seconds. Add the ginger biscuits, all the spices and the melted chocolate, Speed 3, 30 seconds. Refrigerate the mixture for at least 1 hour (the longer the better to be able to roll the truffles). Line a baking tray with parchment paper. Start rolling the chilled mixture into small balls (about 1 tsp per ball) and place the balls on the baking sheets. Chill the balls in the refrigerator for 30 minutes or more. 10 minutes before you're ready to roll the truffles in the dark chocolate, melt the dark chocolate over a bain-marie. Dip each truffle in the melted chocolate, remove the excess of chocolate by tapping the truffle gently on the side of the bowl.
Place the chocolate-coated truffle back on the baking tray and sprinkle a bit of ginger biscuits powder. Refrigerate again for at least 30 minutes. Bon appétit !
The recipe can easily be done without a Thermomix.
Simply use your handheld mixer for each steps until you place the mixture in the fridge to set.
The truffles will keep one week in an airtight container or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
This recipe is loosely adapted from Sally's Baking Addiction.