Pumpkin Spice Mascarpone Cheese Truffles
Total Time: 04h 00m
Hands-on Time: 00h 20m
Makes: 10 - 12 servings
You are going to love the silky rich sweetness of the Italian mascarpone cheese in these Pumpkin Spice Truffles. These truffles are sure to be a hit for all your Fall Harvest Dinners, Halloween parties or gift them to someone who needs some sweetness in their life. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 1 ¾ cup gingersnap cookie crumbs
- 2 ounces mascarpone cheese softened at room temp(mascarpone is a soft Italian cream cheese that brings a richer flavor to the truffle than American cream cheese, although you are welcome to substitute if you can’t find mascarpone)
- 2 tablespoons of Frontier Co-op maple syrup powder
- ¼ cup canned pumpkin puree
- ½ tsp-¾ tsp Frontier Co-op pumpkin pie spice
- Pinch of Frontier Co-op fine grind Himalayan pink salt
- ½ cup white chocolate chips
- 2 cups of white chocolate chips or almond bark will work
- Optional topping ideas:
- Frontier Co-op applewood smoked sea salt
- Frontier Co-op crystallized ginger slices
- Frontier Co-op maple powdered sugar
- Leftover cookie crumbs
Directions
- In a large mixing bowl or in a mixer stand with paddle attachment, combine gingersnap crumbs, graham cracker crumbs, mascarpone cheese, maple sugar, pumpkin puree, pumpkin spice and pinch of fine salt.
- Melt ½ cup white chocolate chips in the microwave or over a double boiler. Add the melted chocolate and combine with pumpkin cheese mixture. Cover & chill for about 2 hours until it is firm and can be rolled into balls.
- Line a baking sheet with parchment paper and roll one heaping teaspoon of mixture into balls. Toss back into the refrigerator to firm up again 30 minutes or so.
- Melt the remaining white chocolate and drop the balls in the chocolate using a toothpick to dunk or drop them into the bowl and and use a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with smoked sea salt (my favorite) and leftover cookie crumbs or dust with some more maple powdered sugar or diced up crystallized ginger.
- Chill truffles for about 30 more minutes until chocolate has set. Keep any leftover truffles refrigerated. They are even better the next day.
