Sunday, October 5, 2014

White Chocolate Pumpkin Cups

I finally found this silicone mold that I had been looking for at Michaels.  I saw this Pumpkin truffles and wanted to try them.  The recipe looks more complicated than it is.  I really liked these.

White Chocolate Pumpkin Cups
adapted from

12 oz. good quality white chocolate
1 Tbs non-trans fat shortening  *** Beth used 20 white Almond Bark and no shortening
1/4 cup cream cheese
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch cloves
pinch allspice
1 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup finely crushed graham cracker crumbs (7 sheets)
Seasonal sprinkles or edible decorations, optional

12 silicone or foil lined mini muffin cups or other small silicone cups (I found a silicone tray with 18 small squares for candy making, a bit smaller than the mini muffin cups)

Melt white chocolate and shortening in the top of a double boiler over medium heat on the stove, stirring constantly until completely melted.  Remove from heat.

Using a small spoon, place about 3/4 of a teaspoon of the melted chocolate in a reusable silicone mini cup or into a foil lined mini muffin cup, tilt the cups to swirl the chocolate to cover as much as possible.  If necessary, use a paint brush to paint up the sides of the cups with extra chocolate.  The chocolate should be thick enough that you can not see through it.  You should have left over chocolate when all the cups are done.

Place the cups onto a tray and place in the freezer for about 15 minutes, or until completely hardened.  Remove from freezer and peel the silicone or papers off of the hardened shells.  (This step may be completed days before filling!)

In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth.  Add the powdered sugar and whisk until combined.  Stir in the graham cracker crumbs.

Using a small spoon, gently divide the mixture among the chocolate cups filling to just below the ridge.  Smooth the tops to create an even surface.

Re-heat the remaining melted white chocolate if necessary.  Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups.  Sprinkle with decorative seasonal sprinkles or edible decorations.

Chill, to harden the tops.  Store in an airtight container in the refrigerator.  Remove from refrigerator at least 1 hour before serving.  Enjoy!

Using the 20 oz of Almond Bark, Beth got 18 brownie sized 'bites'

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