Pumpkin truffle ghosts

Name: Pumpkin truffle ghosts
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 350 g Hokkaido; 2 packs (175 g each) Ginger shortbread biscuits; 50 g + 150 g white chocolate coating; 180 g Double cream cheese; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp red food colouring; 7-10 Tbsp Freezer bag; 7-10 Tbsp wooden sticks; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

350 g Hokkaido
2 packs (175 g each) Ginger shortbread biscuits
50 g + 150 g white chocolate coating
180 g Double cream cheese
3 TABLESPOONS Icing sugar
7-10 Tbsp Cinnamon
7-10 Tbsp Salt
7-10 Tbsp red food colouring
7-10 Tbsp Freezer bag
7-10 Tbsp wooden sticks
baking paper

Directions

1
Wash and quarter the pumpkin and scrape out the seeds with a tablespoon. Cut the pumpkin with skin into small pieces. Cook in boiling water for about 5 minutes. Then puree finely with a hand blender and let it cool down.
2
Fill the biscuits into the freezer bag, close the bag well and crumble the biscuits finely with a dough roll. Chop 50 g chocolate coating and melt in a hot water bath. Mix pumpkin puree, biscuit crumbs, couverture, cream cheese, icing sugar, 1⁄4 TL cinnamon and 1 pinch of salt with the whisks of the mixer for about 2 minutes.
3
Cover and chill for about 1 hour.
4
Roughly chop 150 g of chocolate coating and melt in a hot water bath. Form approx. 15 balls from the pumpkin mass. With the help of a wooden stick dip into the couverture and cover completely with couverture. Drain and place on a piece of baking paper.
5
Allow to dry and chill. Use red food colouring to put dots as eyes on the balls.