Pumpkin Truffle Ghosts

Name: Pumpkin Truffle Ghosts
Cook time: 35 min
Total time: 35 min
Yield: 15
Ingredients: 350 g Hokkaido Pumpkin; 2 packages (350 g each) Ginger shortbread biscuits; 200 g white couverture; 180 g Double cream cream cheese; 3 TABLESPOONS Icing sugar; 1/4 TEASPOON Cinnamon powder; 7-10 Tbsp Salt; 7-10 Tbsp red food colouring

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 15

350 g Hokkaido Pumpkin
2 packages (350 g each) Ginger shortbread biscuits
200 g white couverture
180 g Double cream cream cheese
3 TABLESPOONS Icing sugar
1/4 TEASPOON Cinnamon powder
7-10 Tbsp Salt
7-10 Tbsp red food colouring

Directions

1
Wash and peel the pumpkin, remove seeds and cut the pumpkin into small pieces. Cook in boiling water for about 5 minutes. Puree finely with a hand blender, let cool down.
2
Finely grind the biscuits with the universal chopper. Chop 50 g chocolate coating and melt over a warm water bath. Mix the chocolate coating, cream cheese, pumpkin puree, cookie crumbs, icing sugar, cinnamon and 1 pinch of salt with the whisk of the hand mixer for about 2 minutes.
3
Chill for about 1 hour.
4
Chop the rest of the couverture and melt over a warm water bath. Form about 15 balls from the cream cheese mixture, dip them into the remaining chocolate, drain them and place them on a piece of baking paper.
5
Allow to dry and chill. Use red food colouring to put dots as eyes on the chocolates.