Pumpkin Spice Latte Truffles Recipe 455

Steps:

• Melt the white chocolate chips in the microwave (stirring after each 30 second increment) or in a double boiler until the chocolate is smooth. Stir the pumpkin, cinnamon, vanilla, instant espresso, and nutmeg into the white chocolate. Spread the mixture onto a parchment lined baking sheet and place in the refrigerator to cool. Once the mixture has cooled, remove from the fridge. Taking 1 rounded teaspoon at a time, roll the truffle mixture into a round and place on the baking sheet. Once all of your truffles are made, place them back in the refrigerator for 5 minutes. Melt the dark chocolate chips in the microwave, cooking for 1 - 2 minutes, stirring after every 30 seconds until the chocolate is completely smooth. Take the truffles back out of the fridge and dip the bottom of each one in the melted dark chocolate. Place them back on the parchment lined baking sheet and return to the fridge until the dark chocolate has set.

Steps:

• Put the graham cracker crumbs and pumpkin pie filling in a large bowl and mash together until a thick dough forms. Scoop the mixture by level tablespoons and place on a parchment-lined baking sheet. Roll each tablespoon of dough into a ball and freeze until solid, about 1 hour. Meanwhile, microwave the melting candy in 30-second intervals, stirring in between each, until melted and smooth. Dip each ball into the melted candy and place on the prepared baking sheet using two forks. Garnish each truffle with a pinch of grated nutmeg. Let stand until firm, about 30 minutes.

Steps:

• Brew your espresso. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil. Pour the espresso into a mug and pour the pumpkin spiced milk over it.