- 2 1/2 cup white chocolate chunks
- 1/3 cup gingersnap cookie crumbs, plus more for garnish
- 1/4 cup canned pumpkin purée
- 1/4 cup graham cracker crumbs, plus more for garnish
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon orange zest
- 1/8 teaspoon ground cinnamon
- fine sea salt, Pinch of
- 2 ounces cream cheese, softened
Line a large baking sheet with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared baking sheet. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
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