This post is being brought to you via iPhone — from a sleep deprived, red wined up, food blogger. I can’t be held accountable for anything below this point. Please send any grammar complaints directly to Apple.
Some days I feel like 24 hours in a day just isn’t enough time to do everything I need to get done. Other days I feel like the days just stretch on and on with no end in site.
Today I woke up at 4am to catch a flight to Iowa (for a press trip for Iowa Corn). It’s now 11pm at night and I’m somehow still going. It’s been a fun day filled with a winery, good food, bonfires and friends…but at this point I’m like the walking dead.
I’m writing this post from my iPhone, because the hotel wireless is down. I need a shower. I need to unpack my clothes. I need to answer emails. And I really want a full 8 hours sleep before I go check out Iowa Corn Farms tomorrow.
So while today has been very long, I would really just like a few more extra hours. To sleep. Shower. Email. And write this post.
Thankfully I made these truffles Monday before I left. They made the perfect airport snack!
I really love the chocolate & pumpkin combination, but if that’s not your thing — feel free to swap it for white chocolate.
For a fun spin on the recipe, you could also swap graham crackers for Biscoff cookies. Biscoff Pumpkin Truffles? Yum!
Chocolate Pumpkin Truffles
Ingredients
- ½ cup white chocolate chips
- ¼ cup canned pumpkin puree
- ⅔ cup crushed graham crackers, plus extra for garnish
- 1 ounce cream cheese
- 1 tablespoon Dixie Crystals Confectioners Powdered Sugar
- 5 ounces dark chocolate
Instructions
- Cover a large cookie sheet with parchment paper. Set aside.
- In a microwave-safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15-second intervals, stirring after each, until smooth.
- Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese, and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).
- Roll dough into 1-inch balls and place onto prepared cookie sheet. Chill balls in freezer for 15 minutes.
- In a microwave-safe bowl, melt dark chocolate for 1 minute and stir. If not completely melted, microwave in 15-second intervals, stirring after each, until smooth.
- Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.
- Let truffles harden at room temperature for 1 hour or in the refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.
Nutrition
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