pumpkin cheesecake truffles
yields: 24-28 truffles
Ingredients:
1 box spiced cake mix - (I used dunkin hines) cooked according to packaging directions PLUS 1 tbsp pumpkin pie spice, and substitute milk for water if box calls for water.
4oz cream cheese
.5 cup powdered sugar
2 oz unsalted butter, softened
Melting chocolate, to coat (Roughly 20oz)
Sprinkles, edible glitter, flaky salt, or whatever you’d like to garnish.
Recipe:
Cook spice cake mix according to package directions. Substitute milk for water if recipe calls for it, and add 1 tbsp pumpkin pie spice to the cake mix.
While cake is baking, cream together cream cheese, powdered sugar, and softened butter in a stand mixer fitted with the paddle attachment.
When cake is finished, do not let it cool. Add the hot cake to the stand mixer with the cream cheese butter mix. The steam helps bind the cake and frosting mixture. Mix on low speed until combined.
Form truffles, using 1 tablespoon of batter for each truffle. Roll them into a ball using your hands. There should not be cracks at this stage, you may need to squeeze the truffle in your hand to warm and combine it fully, and then form the ball.
Cover and freeze the truffles for 15 minutes. They will be firm. [Don’t skip this step!]
Meanwhile, melt your chocolate. Microwave in 15 second intervals stirring thoroughly in between, being careful not to overheat or the chocolate will seize. Alternatively, you can use a double broiler.
Set up a greased cooling rack over a sheet tray- this is where your truffles will cool and excess chocolate will drip off. Dip the truffles in the melted chocolate using a fork, letting excess chocolate run off, then place them on the cooling rack. Garnish immediately, while the chocolate is still warm.
Store in the fridge until time to serve!
