Autumn Spice Truffles
Ingredients ~
3 ounces high-quality bittersweet chocolate, chopped
4 ounces reduced-fat cream cheese, softened
1/2 cup high-quality unsweetened cocoa powder, divided
1 tablespoon spiced rum
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
Preparation ~
Start by lining a cookie sheet with parchment or wax paper. Microwave chopped bittersweet chocolate in a glass bowl or measuring cup at full power for one minute. Remove from microwave and stir until chocolate is completely melted and smooth. Set aside.
Place the softened cream cheese in a bowl and beat with an electric mixer at high speed until smooth (about 15 seconds). Add the melted chocolate and beat again until well incorporated, stopping to use a spatula to scrape down the sides. Next, stir in half of the cocoa powder, the pumpkin pie spice, the rum, the vanilla and 1 cup of the confectioners' sugar. Stir with a wooden spoon until well blended. Mix in the remaining 3/4 cup of sugar. The mixture will be pretty stiff and tough to stir at this point.
Sift the rest of the cocoa powder into a small shallow bowl. Form 1" balls from the truffle mixture and then roll them in the cocoa powder to coat the outside. Place the truffles on the lined cookie sheet and refrigerate until well chilled. Keep refrigerated in air-tight container.
