Truffles 4 Ways

It’s that time of year again! We are approaching the holiday where indulging for multiple days in a row in stuffing and mashed potatoes with gravy is 100% acceptable. But you can’t forget about those yummy Thanksgiving dessert recipes to go along with the roasted turkey and homemade cranberry sauce. In today’s recipe we are making Truffles 4 Ways all inspired by the best Thanksgiving dessert recipes (with the exception of one recipe being solely for the kid inside of you).

These easy to make truffles will be the go-to dessert at your Thanksgiving gathering this year. The truffles offer a wide variety that will satisfy both the kids and the adults. We will be making spin-offs of your favorite pumpkin pie and pecan pie recipes. The red velvet Oreo truffles will satisfy all of your kiddos and the salted nut roll truffle will be a hit for those who prefer sweet and salty. So let’s hop into these easy Thanksgiving dessert recipes!

Pumpkin Spice Truffles

For the filling:

1 and 3/4 cups graham cracker crumbs (about 12 whole graham crackers)

1/3 cup pumpkin puree

2 ounces cream cheese, softened to room temperature

4 ounces white chocolate morsels, melted

2 Tablespoons confectioners’ sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

For the coating and garnish:

10 ounces white chocolate morsels, melted

Graham cracker crumbs

1. Combine the cream cheese and sugar in a large bowl with a hand mixer or stand mixer until mixture reaches a creamy consistency. Add the pumpkin puree, graham cracker crumbs, melted chocolate, cinnamon, and pumpkin pie spice. Beat on medium speed for 2-3 minutes until fully combine and the mixture is thick. Cover the mixture tightly and refrigerate for 1-2 hours, chilling the mixture is required for optimal truffles.
2. After the mixture has chilled, roll into 1 teaspoon sized balls. Place the truffles on a parchment paper lined baking sheet. You should have around 30-35 balls. Chill balls for an additional 30 minutes.
3. Melt down the white chocolate, using a stovetop or microwave. Remove balls from refrigerator and begin coating the balls in the chocolate. Place the coated ball back onto the baking sheet. Coat all truffles and garnish with graham cracker crumbs.
4. Place the truffles back into fridge until the chocolate has harden. Store truffles in fridge. Truffles can be at room temperature when serving.

 

Pecan Pie Truffles

For the filling:

2 ½ cups pecans, toasted and finely chopped

1 cup dark brown sugar

1 cup graham cracker crumbs (about 8 whole graham crackers)

2 tablespoons maple syrup

1 teaspoon vanilla

½ teaspoon salt

For the coating and garnish:

7 ounces dark chocolate

Graham cracker crumbs

Chopped pecans

1. In a medium bowl, combine pecans, graham cracker crumbs, brown sugar and salt using a large spoon or your hands. Add maple syrup and vanilla, stirring thoroughly. Completely combine the mixture using  your hands until fully incorporated. 
2. Form mixture into small balls, then place on a cookie sheet covered with parchment paper and freeze for 2 hours.
3. Right before you remove the balls from the freezer, begin melting your dark chocolate on the stovetop or microwave. Remove truffles from freezer and dip them into the melted chocolate. Garnish with chopped pecans and/or graham cracker crumbs.
4. Place truffles in refrigerator until firm. Store truffles in fridge. Truffles can be at room temperature when serving.

Red Velvet Oreo Truffles

For the filling:

1 package Oreos (half regular Oreos, half red velvet Oreos)

1 box red velvet cake mix

1 small package white chocolate instant pudding mix

8 oz. cream cheese, softened

1 stick butter, melted (1/2 cup)

2 eggs

6 tbsp. vegetable oil

For the coating and garnish:

1/2 lb. bag of milk or white chocolate chips

Rainbow sprinkles

Crushed Oreos

1. Preheat oven to 350°F. Spray a 9×13 cake pan and set aside.
2. In a large bowl, mix the cake mix, pudding mix, eggs, butter and vegetable oil together until combined. Pour into cake pan. Bake for about 20-25 minutes. Remove from oven and allow cake to cool completely.
3. Put Oreos in ziplock bag and crush them using a rolling pin or meat tenderizer. Add the Oreos and cream cheese into a medium bowl and mix with your hands until fully incorporated.
4. Mix together the cake mixture and the cream cheese/Oreo mixture until everything is fully incorporated. Roll the mixture into small balls, and place them on a parchment paper lined baking sheet. Refrigerate for about 2 hours, or until firm.
5. Melt the chocolate chips. Dip each truffle into the melted chocolate until fully covered. Add rainbow sprinkles and/or crushed Oreos as a garnish. Place on parchment paper and refrigerate until chocolate has hardened. Store truffles in fridge. Truffles can be at room temperature when serving.

Salted Nut Roll Truffles

For the filling:

½ cup creamy peanut butter

½ cup honey

½ tsp vanilla extract

1/4 cup confectioner sugar

1 cup nonfat dry milk powder 

1 bag mini marshmallows

For coating and garnish

2 cups chopped peanuts

1. In a large bowl, combine the peanut butter, honey, vanilla and dry milk powder with a hand or stand mixer, until fully incorporated.
   
   
2. Roll peanut butter mixture into 1 teaspoon size balls. With your finger, gently make a small hole in the truffle and place a mini marshmallow in the center of the truffle. Roll the peanut butter truffle around the marshmallow to cover it it completely and place on parchment paper lined baking sheet.
3. In a container, pour out the chopped peanuts. Roll the truffle in the nuts until the ball is fully covered. place coated truffles onto the baking sheet again and put truffles in fridge for 1 hour until they have set. Store truffles in fridge. Truffles can be at room temperature when serving.

Happy Baking!