This Mojito Hot Toddy Is the Destroyer of Colds
Pumpkin Spice Truffles
- 2 ounces full-fat cream cheese, softened
- 2 tablespoons confectioner's sugar
- ⅓ cup pumpkin purée
- 2 cups graham cracker crumbs
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 4 ounces white chocolate, coarsely chopped and melted
- 10 ounces white chocolated, melted, to coat
- Powdered sugar, to garnish
- Additional vegetable oil, for frying
- Skewers, for frying
- 1 cup flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg, whisked
- 2 tablespoons vegetable oil
- 1-2 tablespoons cinnamon
- 1-2 tablespoons honey
- With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl for about 2 minutes or until creamy. Add the pumpkin purée and beat on high until combined; then add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted white chocolate. Beat on medium speed for 2 minutes until the mixture is thoroughly combined; the texture should be soft and thick.
- Take 1 tablespoon of the mixture into your hands and roll it into a ball. Place the balls on a plate or baking sheet, and let them chill in the freezer for about 30 minutes or in the refrigerator for up to 24 hours.
- While the balls are still chilling, melt the chocolate in the microwave or a double-boiler: If using the microwave, place the chocolate in a medium-sized, heat-proof bowl or liquid measuring cup. Heat for 30 seconds in the microwave, stir, and heat for an additional 30 seconds until the chocolate is completely melted and smooth, repeating as necessary. Let it cool for 5 minutes before the moving on to the next step.
- Take the truffles out of the refrigerator. Using a spoon or a dipping tool, dip each one in the melted chocolate. As you lift each truffle out of the chocolate, tap the spoon gently against the side of the bowl, allowing the excess liquid to drip off.
- Place the truffles back in the freezer for approximately 30 to 45 minutes or until hard.
- Make The Batter: In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, milk, egg, vegetable oil, cinnamon, and honey.
- Poke a skewer into each truffle and dredge it in the batter.
- In a large pot, bring approximately 2 to 3 inches of vegetable oil to approximately 360°F.
- Let each truffle rest in the oil for approximately 5 to 6 minutes and fry until golden brown.
- Let the truffles rest on a paper towel-lined plate to let any excess oil drain out.
- Sprinkle with powdered sugar, and serve.