Mummy pumpkin truffles

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Every Halloween my husband and I have a party.  Complete with costumes, games, costume contest, spooky decorations, music and of course FOOD!  I always try to make cute snacks or treats that my kids (and other kids) would love to eat!  That’s not always easy!  Especially having a picky eater myself!  But my kids love these!  They were a HUGE hit at our party last year!

I got this idea from Pinterest but there were a few things that I changed or added.  I substituted mascarpone for cream cheese.  It’s just so much creamier and it’s so smooth.  It adds such a decadence to this dessert.  I also used fresh pumpkin purée.  I don’t normally use the canned pumpkin, unless it’s out of season.  Fresh pumpkin has more of a pumpkin taste than the can.

Another perfect thing about this dessert is that it’s super easy to eat, just pop it in your mouth.  Don’t have to worry about messy chocolate hands that end up getting on your costume!

 

Ingredients:

1 1/2 cup ginger cookie crumbs

1/4 cup fresh pumpkin purée

1/3 cup graham cracker crumbs

4 tbsp powdered sugar

1/4 tsp cinnamon

1/8 tsp salt

1/3 cup mascarpone cheese (room temp)

1/2 cup white chocolate chips

1 block of melting chocolate (candiquik) or 1 cup of white chocolate chips (this is for dipping and decorating the truffles).

 

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Directions:

Combine ginger snap crumbs, pumpkin, graham cracker crumbs, powdered sugar, cinnamon, salt and mascarpone.  Mix until smooth.  Melt the 1/2 cup white chocolate (in a double boiler or microwave for 15 second intervals, stirring each time.  This will only take about 45 seconds.  Overheating white chocolate is easy to be sure to stir it.  If the chocolate looks dry and thick, it’s over heated.  Don’t add water.  You will have to re-melt more white chocolate.)

Once you have added the white chocolate freeze your mixture for about 30 minutes.  You want the mixture to harden a little so you can shape it into small balls.

After 30 minutes roll dough into about 12 balls.

Melt your cup of chocolate chips or half a block of melting chocolate.

Use a tooth pick to dip each ball into the white chocolate.  Be sure to coat each side and gently shake off excess chocolate.

Place coated truffles on parchment paper or silicone mat lined baking sheet.  Chill for 5 minutes or until white chocolate hardens.

Drizzle with more white chocolate.  Let chocolate dry a few minutes then take an edible color marker and draw your mummy eyes.  (I found these markers on Amazon.)

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