Biscoff Pumpkin Truffles
These delightfully simple no-bake truffles are a delicious, rich, and comforting addition to any Fall Tea. This recipe is originally from TeaTime magazine, modified slightly below to clarify and simplify the process.
Equipment
- 1 tbsp square silicone molds The one I use is here: https://amzn.to/3ZP5frY
Ingredients
- 3 oz cream cheese, room temperature
- 3 tbsp confectioner's sugar
- 1/4 cup pumpkin puree
- 2 cups finely crushed Biscoff cookies (about 8.8oz package)
- 1 tsp pumpkin pie spice, divided
- 1/2 tsp vanilla extract *Use Tahitian here if you have it, Madagascar also works
- 1 10oz package white chocolate melting wafers *I like Ghiradelli
Instructions
Prepare Truffle Filling
- In a large bowl, beat together cream cheese and sugar with a mixer on medium speed, 1-2 minutes.
- Beat in the pumpkin until well combined.
- Beat in the cookies, 1/2 tsp pumpkin pie spice, and vanilla extract until well combined, about 2 minutes.
- Spray your silicone molds with cooking spray (I use coconut oil spray). Firmly press in 1 tbsp biscoff dough in the square silicone molds. Scrape the tops with the back of a flat silicone spatula to level and make them even.
- Freeze until firm, at least 2 hours, or until you're ready to dip them and serve.
Dip Truffles
- Line a baking sheet with parchment paper.
- Remove frozen truffles carefully from the molds and place on the parchment.
- Melt the wafers according to package instructions in a small bowl.
- Working in a batches, use a wooden toothpick in each truffle, inserted directly into the center, dip truffles into the melted chocolate, letting excess drip off. Return to the prepared baking sheet.
- After all truffles have been dipped, add the remaining pumpkin spice to the melted chocolate. Transfer the spice white chocolate to a piping bag (or ziploc), and cut a small hole. Drizzle the top of the truffles to decorate as desired. Let the chocolate set. Serve, and enjoy!