Pour 340gm (12 oz) white chocolate into a medium mixing bowl.
In a separate small bowl, measure out pumpkin puree and add seasonings. Set aside.
Add cream to a medium sauce pan, and scrape in vanilla.
Heat on medium, stirring constantly, until cream just comes to a boil.
Pour cream over chocolate, and whisk until chocolate is melted and smooth.
Then, while still stirring constantly, whisk in your pumpkin & seasonings.
Set aside until cooled to room temperature.
Scoop small mounds onto parchment lined baking sheets. Freeze 30 minutes.
Rub confectioner's sugar on your hands and pour the rest into a bowl. Take a mound of ganache off of the parchment paper and drop in the bowl of powdered sugar.
Roll it around a bit and then shape into balls and lay them on a baking sheet lined with more parchment paper. Chill in the freezer for at least 15 min.
Pulse gingersnap cookies in a food processor until fine crumbs.
Heat up dark chocolate over a double boiler. (Make sure chocolate isn't too hot or runny or your ganache won't hold together when you dip it. Make sure chocolate doesn't cool down too much either. The chocolate should be completely smooth and velvety).
Take out a few truffles at a time (1/3 to 1/4 of the entire batch), and dip in the chocolate and place on another sheet of parchment paper. (To dip, since these were so fragile, you can plopped them in the melted chocolate, spooned chocolate over it to cover it, scooped it up with a spoon, transferred it to a fork to let the excess chocolate run off, then transferred it back to the spoon so that I could lay it nicely on the parchment paper).
Refrigerate for a good 3 hours.
Feel like gobbing some truffles rite now, truly tempting..
oh it looks so so good. never knew pumpkin could be used this way. hats off to you.
Your truffles look lovely, and they look like they came out better than mine originally did!!! I'm so glad you enjoyed the recipe!
Those truffles look sinful n yummy..