Phenomenal Phoods

Pumpkin Chocolate Truffles

Ingredients:

Instructions:

  1. Combine the cream cheese, pumpkin, Oreos and salt in a food processor and pulse until well-blended, and the Oreos are finely crushed.
  2. Transfer the mixture to a bowl and add 2 cups of powdered sugar. Mix with a spoon to combine. If the mixture is super sticky at this point, keep adding additional powdered sugar until you can handle it without getting your hands covered. It should be a little sticky but not so much that you can't roll it out.
  3. Line a sheet pan with wax paper and dust it with powdered sugar. Turn out the oreo mixture onto the prepared pan. Use either your hands or a rolling pin to form the mixture into a rectangle on the sheet pan, about 1/3 inch thick. I used a 8x15 pan.
  4. Transfer the pan to the freezer for about an hour. Remove from the freezer and use any, small cookie cutters you like to cut out shapes in the chilled mixture. I used little Harry Potter, Halloween cookie cutters to make lightening bolts, owls and witch hats. The simpler and smaller your cookie cutter, the easier these will be.
  5. Carefully transfer the cut out shapes to a separate piece of wax paper. If they stick in the cutters, use your finger or a toothpick to gently press the mixture out of the cookie cutter. Transfer the cut out shapes to the freezer for another 20-30 minutes before dipping in chocolate.
  6. Use a fork to dip the truffles in chocolate, letting any excess chocolate drip off. Transfer to wax paper and drizzle with melted white chocolate. Let the chocolate set before eating. Store in the fridge in a sealed container for up to 2 weeks.