Pumpkin Balls. Yes. Balls, not truffles.

I love balls.  I said it.  You read it. I know this is a family oriented blog; but some things just need to be out in the open. There you go. Whether they be meat, cheese, chocolate or Schweddy, I love them all.  And even though the ol’ man and I are um..on a break;  no, this is not my next online dating pick up line!  These are facts!

Awhile ago, I posted about Oreo Balls and Coconut Lime Balls.  Of course, let’s not forget about Monster Meatballs.  Witch, (get it, “Witch” not “Which” because it’s Halloween time?  Nevermind) by the way, are quick and easy for Halloween night!! Must focus.

Last week I came across Pumpkin Bread Truffles by  Inquiring Chef.  These, in my opinion are balls, not truffles.  Regardless of what you call them, they are so good.  If you are about pumpkin anything this time of year, like everyone is, you have to try these. Easy, and delicious!  And I used the light cream cheese, so in my mind..healthy!!

Pumpkin Bread Balls (I changed the recipe slightly so I’m calling them balls!)

  • 1 loaf           Pumpkin Bread
  • 6oz              Cream Cheese, (softened to room temperature)
  • 10 oz           Dark Chocolate ( I used  dark chocolate chips, there’s a shocker!)
  • 1 tbsp          Shortening
  • Optional toppings: toasty walnuts, sprinkles or grated chocolate
  1. Thinly slice and discard the outer edges of the pumpkin bread.  Using your fingers or fork, crumble the bread into very small pieces in a mixing bowl.  Add cream cheese.  Using a fork, mash the bread crumbs and cream cheese into a creamy consistency.
  2. Roll the mixture into even 2 inch balls.  Any bigger than that, and it’s a little weird.  I’M KIDDING!!  Make them any size you want. Place balls on a baking sheet lined with wax paper for at least 30 minutes, but as long as overnight.
  3. Melt approximately 8 oz of the chocolate and shortening in a double boiler. After it’s melted, stir in rest of chocolate.
  4. Dip the chilled pumpkin balls in the chocolate, letting the excess chocolate drip back in the pan. Place on the wax paper baking sheet. Add any additional toppings.
  5. Allow to cool at room temp.  Store in fridge for up to 3 days.



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