Everybody knows about PSL. I think it’s about time we made PST a thing. Your favorite Fall flavors in a truffle!
Watch the video here.
INGREDIENTS
Truffle filling:
6 ounces (170g) white chocolate or melting wafers
2 ounces (56g) room temperature cream cheese
1/4 cup (62g) pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
3/4 cup (51g) powdered dry milk
3/4 cup (94g) powdered sugar
1.5 cups of shortbread cookie crumbs. You can substitute Graham cracker crumbs here, if you’d like.
Chocolate coating:
10 oz (284g) white chocolate and 1.5 tsp of orange icing gel
or 10 oz (284g) of orange melting wafers
DIRECTIONS
Combine the softened cream cheese and the pumpkin puree in a bowl and mix until smooth and combined.
Add the powdered milk, powdered sugar, and pumpkin pie spice.
Mix until it’s incorporated.
Melt 6 oz of white chocolate. Since this is going into the filling there’s no need to temper it.
Add the melted white chocolate to the mixing bowl and mix until it’s incorporated.
Mix in the graham cracker crumbs.
Press some cling film onto the top and refrigerate until it’s firm enough to roll, at least 2 hours.
Temper the remaining white chocolate or melt the wafers.
If you’re using white chocolate, add the color about halfway through the melting step.
Use a spoon or scoop to mold the filling into a ball.
Dip it in the coating, let the excess drain, then place it on a lined cutting board.
Continue with the rest of the centers, then leave them on the counter to set.
