It’s October, and that means – pumpkin spice latte everything! These truffles are full of lovely warm pumpkin spices, real white chocolate, and some coffee, for good measure. You can make them into truffles, bars, or even cake pops, the choice is all yours. You can even double-coat them in chocolate, or choose a combination of milk and dark chocolate. Enjoy!
120 grams butter, softened
100 grams Demerara sugar
2 tablespoons instant coffee granules
1 teaspoon pumpkin pie spice
100 grams real white chocolate, melted
120 grams vanilla cookie crumbs
2 tablespoons heavy cream
250 grams cooking chocolate, for coating
Place the Demerara sugar in a food processor and pulse it a few times, to make it easier to blend and combine. Once the sugar is ready, place the butter in a large bowl, add in the Demerara sugar, and blend with an electric mixer on high, until well combined. Add in the coffee granules, and the spice, then blend once again. Set the mixture aside, and melt the white chocolate over low heat (or in the microwave). Let the chocolate cool to room temperature, so it doesn’t melt the butter, then pour it in the mixture. Blend well, then add the cookie crumbs. Blend until sticky and slightly crumbly.
Pour in the heavy cream and blend one final time. Place the truffle batter in the refrigerator for about 30 minutes, for the mixture to set. Once chilled, take out small portions of it, and roll the mixture into truffles. Arrange them on a large cookie sheet and let them chill in the refrigerator for at least 4 hours. When you are ready for coating, melt the chocolate (and temper it), quickly coat the truffles in small batches, and place them or a baking sheet for the chocolate to set. Keep them refrigerated until serving. Yields 35 small truffles.