Since I moved to the United States, Thanksgiving has become one of my favorite Holiday because I love the idea to take a moment to say thank you and to count my blessings. Today I want to say thank you to you all by sharing my uber-delicious chocolate pumpkin truffles recipe. I made these truffles with Pan Di Stelle, the chocolate and hazelnut Italian cookies topped with iced sugar stars. You can easily find them on Amazon or at any Italian markets. You can definitely substitute the canned pumpkin puree for fresh pureed pumpkin with the ratio 1:1. I used ground cinnamon but you can use pumpkin spice blend instead.
Happy Thanksgiving to you and your loved ones from A Queen In The Kitchen!
Photo by Ale Gambini – A Queen In The Kitchen
40 Pan Di Stelle cookies
8 ounces cream cheese, room temperature
1/3 cup pumpkin puree, fresh or canned
1 teaspoon ground cinnamon
unsweetened cocoa powder, to coat
1 cup semi-sweet chocolate chips, melted
Pulverize the cookies in a blender or place them in a sturdy plastic bag and roll into fine crumbs.
In a medium bowl, place pulverized cookies, cream cheese, pumpkin puree, cinnamon and mix thoroughly with a wooden spoon until well blended.
Shape into 1-inch balls and place them over a baking sheet lined with parchment paper.
Refrigerate 10 minutes.
Roll them in cocoa powder or dip them in melted chocolate chips.
Keep refrigerated until serving.
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