Pumpkin Spice Latte Truffles

If you want to add more gluten free recipes to your recipe box, Pumpkin Spice Latte Truffles might be a recipe you should try. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 48 calories. This recipe serves 25 and costs 22 cents per serving. A mixture of cream cheese, cinnamon, espresso powder, and a handful of other ingredients are all it takes to make this recipe so delicious. 266 people have tried and liked this recipe. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cookie Monster Cooking. Overall, this recipe earns a rather bad spoonacular score of 16%. If you like this recipe, you might also like recipes such as Pumpkin Spice Latte (Danhobak Latte), Better Latte Than Never: Pumpkin Spice Latte Cookies, and Pumpkin-Spice Latte.

Servings: 25

 

Ingredients:

Equipment:

Cooking instruction summary:

Add the 1 cup chopped white chocolate to a medium size microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Add in the pumpkin, gingersnap crumbs, graham cracker crumbs, confectioners’ sugar, espresso powder, cinnamon, nutmeg and salt. Mix until well combined. Next add in the cream cheese. Mix until well combined and smooth. Place the bowl in the refrigerator and let chill until the mixture is hard enough to roll into balls, about 2 hours.Line a baking sheet with wax or parchment paper. Roll the pumpkin mixture into small balls, about 1-inch in size, and place on the prepared baking sheet (I used my small dough scoop). Place the baking sheet in your freezer and chill for about 20 to 30 minutes, until the balls are firm.Add the dipping chocolate to a microwave safe bowl. Microwave using the same method described above until the chocolate is completely melted. Using two forks, dip the truffles into the melted chocolate so that they are well coated, shake off the excess chocolate and place back on the prepared baking sheet to set. If desired, sprinkle the top with extra gingersnap or graham cracker crumbs. If at any point the truffles are no longer hard enough to dip, put them back in the freezer for a few minutes to firm up.Once all the truffles have been dipped, place the baking sheet in the refrigerator until the chocolate is completely set. Remove the truffles from the baking sheet. Store in the refrigerator until ready to serve.

 

Step by step:

1. Add the 1 cup chopped white chocolate to a medium size microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted.

2. Add in the pumpkin, gingersnap crumbs, graham cracker crumbs, confectioners’ sugar, espresso powder, cinnamon, nutmeg and salt.

3. Mix until well combined. Next add in the cream cheese.

4. Mix until well combined and smooth.

5. Place the bowl in the refrigerator and let chill until the mixture is hard enough to roll into balls, about 2 hours.Line a baking sheet with wax or parchment paper.

6. Roll the pumpkin mixture into small balls, about 1-inch in size, and place on the prepared baking sheet (I used my small dough scoop).

7. Place the baking sheet in your freezer and chill for about 20 to 30 minutes, until the balls are firm.

8. Add the dipping chocolate to a microwave safe bowl. Microwave using the same method described above until the chocolate is completely melted. Using two forks, dip the truffles into the melted chocolate so that they are well coated, shake off the excess chocolate and place back on the prepared baking sheet to set. If desired, sprinkle the top with extra gingersnap or graham cracker crumbs. If at any point the truffles are no longer hard enough to dip, put them back in the freezer for a few minutes to firm up.Once all the truffles have been dipped, place the baking sheet in the refrigerator until the chocolate is completely set.

9. Remove the truffles from the baking sheet. Store in the refrigerator until ready to serve.

Nutrition Information:

covered percent of daily need