Mummy Truffles (AKA Pumpkin Cheesecake Truffles)
Nutrition Information
  • Serves: 18 truffles
  • Serving Size: 1 truffle
  • Calories: 130
  • Fat: 6 g
  • Carbohydrates: 16 g
  • Sodium: 70 mg
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 10 mg
Type: Dessert
Prep Time: 
Total Time: 
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Ingredients
For the Truffles:
  • 1½ cups crushed ginger snaps (about 30 small cookies)
  • 3 tablespoons powdered sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • ¼ cup pumpkin puree
  • 3 ounces neufchatel cheese, softened
For the Coating:
  • 8 ounces white chocolate
  • 1 teaspoon coconut oil or cocoa butter
  • Edible eye candies
Instructions
  1. Combine all truffle ingredients in a large bowl. Mix until smooth.
  2. Cover the dough and chill in the fridge for one hour. Roll the mixture into 18 balls. Place a toothpick in each ball to help with dipping. Place in freezer to set for about ½ hour.
  3. Meanwhile, melt the white chocolate chips with the coconut oil in the microwave in 20 second increments, until smooth.
  4. Holding the toothpicks, dip each ball into the white chocolate, taking care to make sure all sides are coated. Gently shake off excess chocolate and place the truffle balls on a baking sheet lined with parchment paper. Chill for 3-5 minutes in the fridge until chocolate hardens. Carefully remove the toothpicks.
  5. Place the remaining white chocolate into an icing bag and drizzle it over the truffles taking care to cover the holes left by the toothpicks. Place two edible candy eyes on each truffle ball while the chocolate is still soft.
  6. Store chilled in airtight container.
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