Pumpkin Gingersnap Truffles Recipe 435

Steps:

• For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours.
• For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate.
• Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes.
• Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration.
• For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.)
• Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve.

Steps:

• Melt white chocolate slowly in double boiler over low heat or in microwave. Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth. Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours). Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze. Line a large tray with parchment paper or silpat. Melt semi-sweet chocolate and shortening and transfer to small, deep bowl. Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate. Work quickly, gently spoon chocolate over to coat. Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray. Continue with remaining pumpkin balls. Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle. Put tray in refrigerator for truffles to set up. Store truffles in airtight container in refrigerator.