We make rum balls and pumpkin-cream cheese truffles. (I like to add mini chocolate chips to the truffles). Or, we'll melt chocolate and add it to, or dip various things in it to make platters. (mini oreos or ritz bitz peanut butter sandwich crackers, holiday shaped pretzels, etc.; or add melted chocolate to rice crispies, coconut, crushed potato chips, crushed pepermint candies, etc. and then pour or spoon into paper candy cups.
Pumpkin-Cream Cheese Truffles
Makes about 30
These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you’re ready to serve them.
2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.