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  • 2016/10/01
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Truffles with pumpkin and ginger biscuits🎃🇬🇷

レシピ
材料・調味料
Cream cheese, at room temperature
55g (1/4cup)
Caster sugar (15g)
2tbs
Pumpkin puree
72g (1/3cup)
White chocolate, chopped and melted
100g
Cinnamon
1/2tsp
Ginger powder
1/4tsp
Nutmeg, Cloves and All spice grated
1/8tsp
Salt
1/8tsp
Ginger biscuits
175g
Decorations: White Chocolate
250-300g
Biscuits, crushed
2pc
作り方
1
Crumble cookies in a blender (or in multi or the mortar) until they are powder.
The mixer (or in a large bowl), beat cream cheese and icing sugar on medium to high speed until fluffy, about 2 minutes. Add the pumpkin puree, melted white chocolate, cinnamon, ginger, nutmeg, cloves, allspice and salt and beat at medium speed until the mixture is homogenous. Add grated cookies and mix well with a spatula until homogeneous.
2
Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) until tight.
Lay one sheet (or a tray) with parchment paper. Remove the mixture from the refrigerator and form the balls ( about 1 tbsp of mixture per little ball) and place on the baking sheet. Put them in the fridge for half an hour (or up to 24 hours).
3
In a deep and narrow casserole melt the chocolate on the water bath being careful not to drop water drops in chocolate.) Let for 5 minutes to cool.
Remove the balls from the refrigerator. Pour one little ball in the melted chocolate with a spoon to pour over chocolate. Using a fork, remove the little ball from the bowl and let it run the excess chocolate. Touching truffle on a clean baking sheet and sprinkle, if desired with grated biscuit. Continue the same way up to dive all the balls in the melted chocolate. Allow to completely cool the chocolate and stabilize.
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You may keep the truffles covered in refrigerator up to one week. Let for half an hour at room temperature before serving.

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