By Summer:
White Chocolate Pumpkin Truffles
Ingredients:
1 loaf of Pumpkin Bread
8 ounces cream cheese
12 ounces white chocolate
Directions:
1. Using your Kitchen Aid Stand Mixer combine the bottom portion (not the “crunchy” top) of a loaf of pumpkin bread (about 20 ounces) and cream cheese and whisk together.
2. Roll into nickel sized balls. Makes about 32. Chill in the fridge for an hour.
3. Melt white chocolate over LOW heat in double boiler. Stir constantly until liquefied.
NOTE: Too much heat will cause the white chocolate to seize. Also us a plastic or melt for stirring as wood spoons as residual moisture can also make the chocolate seize.
4. When most of the chocolate is liquid and only small chunks remain, remove from heat and continue to stir until smooth. Dip pumpkin balls into liquefied chocolate (I use toothpicks) and place balls on wax paper.
To cover my “tracks” I used a decretive sugar piece to cover the hole from the toothpick or fill with chocolate. Make it look cute too! I used an orange decoration since these were pumpkin flavored.
About Summer:
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.
That sounds really good!