SWEET SEASONAL TOUCHES SATURDAY......If you are looking for the sweetest touch on your Thanksgiving dessert table then the PUMPKIN SPICE TRUFFLES, CRANBERRY CHOCOLATE TRUFFLES and TURTLE CHEESECAKE TRUFFLES will be it! I always have candies on my dessert table and usually I will admit I buy them! This year, not the case, I am going to make them! They are easy, they are decadent and they will make a great impression! PUMPKIN SPICE TRUFFLES Pumpkin Spice Truffles are pumpkin-shaped truffles that are bursting with flavor from pumpkin puree, cream cheese, cinnamon graham crackers, and plenty of spices. The cream cheese flavor isnt overwhelming, but it does give these pumpkin truffles a bit of a pumpkin cheesecake flavor--which is a definite plus in my book! If you want to stay more traditional you can dip these in regular chocolate instead of making them look like miniature pumpkins. INGREDIENTS Yield: 24-30 truffles 6 oz white chocolate, chopped (or use chips) 2 oz cream cheese, room temperature 1/4 cup pumpkin puree (not pumpkin pie filling) 1 tsp pumpkin pie spice 3/4 cup powdered dry milk 3/4 cup powdered sugar 1.5 cups graham cracker crumbs (I recommend using cinnamon grahams) 1 lb orange colored candy coating 3 oz green colored candy coating PREPARATION 1. In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now. 2. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese. 3. Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth. 4. Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs. 5. The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours. 6. When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round. 7. Melt the orange candy coating in a microwave-safe bowl until melted and fluid. 8. Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished. 9. To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles. 9. Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves. 10. Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving. Discovered at candy.about/ CRANBERRY CHOCOLATE TRUFFLES Ingredients (makes about 15 truffles): 1 recipe cranberry maple syrup (about 1 cup) Pinch of salt 1 teaspoon vanilla 2 teaspoons cocoa powder 1/4 cup coconut flour 1/4 cup almond flour 1 and 1/2 cups chocolate chips or chopped dark chocolate Finely ground shredded coconut and/or finely chopped pecans Place the cranberry maple syrup, salt, vanilla, cocoa, coconut flour, and almond flour in a medium bowl and stir until well combined. Freeze the mixture for about half an hour to firm up a little. Line a baking sheet with parchment. Use your hands to form about 2 teaspoons of dough at a time into balls and place them on the baking sheet. Place the sheet in the freezer for at least two hours (or overnight) so the truffles can harden. When you are ready to dip your truffles, melt the chocolate in a double boiler or by microwaving for 30-second intervals, stirring in between. I like to put my chocolate in a wide-mouth jar or glass as opposed to a shallow bowl so I get more depth for dipping. Drop one truffle at a time in the melted chocolate, turn it to coat, then carefully remove it with a fork and place it on the parchment. If you discover any naked spots, you can use the fork to drizzle on a little more chocolate. Sprinkle with coconut or pecans soon after dipping so the toppings will stick. When youve dipped all your truffles, let the chocolate harden before enjoying. You can stick them in the fridge or freezer to speed things up. Serve the truffles at room temperature or chilled. If you wont be enjoying your truffles the same day, you may want to keep them in the refrigerator, especially if its warm in your kitchen. Discovered at acalculatedwhisk/ TURTLE CHEESECAKE TRUFFLES 1 8 oz block of Cream Cheese ( I used the 1/3 fat variety) Make sure it has softened at room temperature 1 cup of Graham cracker crumbs 1 teaspoon of Vanilla extract 1/3 cup powdered sugar 1/4 cup chopped pecans 1 8oz package of Baker’s SemiSweet Chocolate Squares ( or candy melts if you prefer) 1/4 cup Caramel Sauce or melted caramels. The first step is to mix your room temperature Cream Cheese, Vanilla, Powdered sugar and Graham Cracker Crumbs all together in bowl. Next form the mixture into bite-sized balls. This recipe should make 15-17 Truffles. Place them on a piece of wax paper and freeze the balls for 10-15 minutes to let them harden up a bit. While the cheesecake balls are freezing melt your chocolate and chop up your pecans! Then you will be ready for dipping! Using two forks, dip each cheesecake ball into the chocolate and then back onto the wax paper. Immediately top with a few chopped pecans. Continue until all of the delicious little morsels have been dipped and topped! If there is leftover chocolate…it is perfectly ok to lick both the bowl and the two forks at this point! You are now only moments away from finishing these beauties…and they really are VERY beautiful! Now take a fork and drizzle the top of each truffle with your caramel sauce! It will be drippy, sticky and gooey and fabulous! Now place the finished tray of Truffles (minus 1 that you might have eaten for quality control) back in the fridge for at least an hour to harden up and then serve whenever you would like! Discovered at chocolatecoveredeverything.wordpress/
Posted on: Sun, 16 Nov 2014 01:16:32 +0000