Coffee Kiss Pumpkin Truffles
Just one little truffle after dinner… well, maybe two. Of course, I don’t know why anyone would want to stop at two. These truffles are so creamy smooth, and crunchy, and just plain perfect. Why stop at three, or four… okay, who’s counting anymore?
2 1/2 C vanilla wafer cookies, crushed
1 C toasted almonds, ground
1/2 C powdered sugar, sifted
2 tsp. cinnamon
1 (6 oz.) pkg. semi sweet chocolate chips
1 C pumpkin puree
1/3 C coffee liqueur
Place the crushed cookies and the ground almonds into a large mixing bowl.
Sift the powdered sugar over the top of the cookies and almonds.
Sprinkle in the cinnamon and toss the ingredients to cover well.
Add the chocolate chips to the mixture and toss again to make sure the chips are completely mixed in.
Fold in the pumpkin puree and pour the liqueur over the top.
Mix with your hands until combined together well.
Roll mixture with your hands into 1 in. balls.
Place the balls on a baking sheet lined with wax paper about 2 in apart.
Place in the refrigerator at least 2 hours or until the truffles are firm.
48 Truffles
Apple juice may be substituted for the coffee liqueur if you prefer. Roll the balls in sifted powered sugar, coconut or ground almonds or dip them in melted chocolate. If dipping in chocolate, return them to the refrigerator to chill until the chocolate is set.