I had a potluck to attend yesterday an as of Thursday, had still not come up with an idea of what to make. While on Buzzfeed, I came across a recipe for Pumpkin-Feta Truffles. I was immediately intrigued. I hate pumpkin pie but I love pumpkin. I also have a deep obsession with feta but that’s probably due to my ethnic background. I decided to give these a go since I had never made truffles before, they looked very tasty, and I’m always up for a challenge. Below is my take on Buzzfeed’s recipe.
- 1 cup graham cracker crumbs (I used 8 1/2 crackers)
- 1/4 cup canned pumpkin (NOT pumpkin pie filling)
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1/4 cup crumbled feta cheese (make sure these are VERY crumbled)
2 tablespoons candied gingerI hate candied anything so I used 1/2 teaspoon ground ginger
- 14 ounces high-quality white chocolate (I used Ghirardeli)
- Crush graham crackers into very fine crumbs. I used the old ziplock bag trick and whacked them against my counter.
- Combine pumpkin, sugar, and cream cheese in a medium bowl. Mix until they are very well combined.
- Add graham crackers and stir until all the ingredients are incorporated. “Choke” a fork (hold it near the tines) and “paw” through the mixture to make this easier.
- Stir in the feta and ginger.
- Put the mixture in the freezer for 10 minutes. After the 10 minutes passes, remove the mixture and form the mix into 16 balls (mine came out to 14).
- Put balls back in the freezer for 10 more minutes.
- As the balls are chilling (har har), put parchment paper on a baking sheet. This is going to be your “dismount” for the truffles after they are dipped in the chocolate.
- Once your dismount is prepared, melt the white chocolate (make sure to chop the bars into small pieces first) then place the pieces into a heavy small saucepan. Stir CONSTANTLY over very low heat until the chocolate is melted and warm (not hot) to touch. Remove from heat.
- Using a teaspoon, dunk the chilled truffles into the melted white chocolate. Roll the truffles around until they are covered, then pick them up with the spoon and put them onto your dismount.
- Chill the coated truffles in the fridge for at least 20 minutes or so.
These came our exactly as I imagined, which is a good thing! Very very tasty. I think my idea of using the ground ginger instead of the candied ginger was a good one.
If I don’t get blown away in this hurricane today and tomorrow, I will have another post shortly. It will be a guest post with another fun recipe to try. Stay safe if you’re in the path of the storm! And make sure you have wine.