It is hard for me to believe how quickly autumn is approaching us. With it comes cooler temperatures, several months of holidays and lots of sweet treats. These adorable mummy truffles are so tasty and full of the flavors of fall. They make a nice addition to my collection of cheesecake recipes.
I use pumpkin puree all the time in my fall recipes. I love the earthy taste that it brings to both savory and sweet recipes. You can use the canned variety, or make your own with my recipe for fresh pumpkin puree.
And if you really want that “pumpkin pie” feeling, just add some pumpkin spice to a recipe. There are few herbs or spices that give such an instant mood setting feeling. I’ve used the spice in pumpkin spice oatmeal, pumpkin no bake cookies, and lots of other ways. It gives food a pumpkin pie flavor in seconds.
These adorable Mummy Truffles are so easy to make!
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I love the flavor of these truffles. I combined my pumpkin puree with crushed ginger snaps with cream cheese, cinnamon, nutmeg and sea salt. A small amount of confectioner’s sugar gives the center a hint of sweetness and the white chocolate coating drizzled in more melted chocolate gives them the mummy look.
These mummy truffles could not be easier to make. First I crushed my ginger snap cookies in a plastic bag with a rolling pin. It took about 30 small cookies for the recipe. You can also put them into a food processor if you like.
Now just mix all the truffle ingredients in the bowl of a stand mixer. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes to make it easier to work with.
I used a small cookie scoop to make 16 balls about 1 inch in size. Be sure to roll them as round as you can. Insert a toothpick into each one to make dipping easier later. Another 1/2 hour in the freezer for them to set and it’s time to make the mummies.
Making mummy truffles
Once the balls are nice and firm, place the white chocolate melts and coconut oil in a microwave bowl and heat it in 20 second increments until it is smooth and silky. Grab the toothpick and dip it into the melted chocolate, making sure that it is coated on all sides. I used a small candy dipping ladle to allow the excess chocolate to drip off.
Place the balls on parchment paper and put into the fridge until the chocolate has melted. Carefully remove the toothpicks. You will end up with a small hole and a tiny crack, but you can easily cover this with the eyes and drizzle in the final step. Put the remaining melted chocolate into an icing bag, snip off the end and drizzle chocolate over the balls so that they look like mummies. Add the edible eyes and serve.
These truffles are the cutest thing ever. It seems a shame to eat them. But I will force myself, for sure!
Time for a taste test!
The mummy pumpkin truffles have a nice savory sweet center with a crunchy white chocolate coating that gives them a rich finish. They are no bake, kid friendly and perfect for the holidays.
Since I have been trying to eat a healthier diet I like that these are not “over the top sweet”. The savory filling adds a nice center taste and the outside coating is fairly thin, so the sweetness is nice but not super sweet. I also made them smaller than I normally make truffles so that keeps the calories down a little.
I am at the stage where just a bit of sweetness satisfies my sweet tooth and I want to keep it that way, even during the holidays! But, even so, these truffles end up being 158 calories each. Most of the calories come from the white chocolate coating….sigh..
When I added the drizzle to the truffles, it left hardened areas at the base that I left attached. I LOVE the way they look on the display plate – almost like flowing mummy robes!
And look at those adorable little faces! Too darn cute!
These cute mummy truffles will be the star attraction on your dessert table at your Halloween party! Your guests will all want to know how you made them.
Be sure to check out another version of this mummy truffle made with a cake mix here.
- 1½ c gingersnap cookie crumbs (about 30 small cookies)
- ¼ c pumpkin puree
- 3 tbsp powdered sugar
- ¼ tsp ground cinnamon
- pinch of ground nutmeg
- ⅛ tsp pink sea salt
- 3 ounces of cream cheese
- 8 ounces of white chocolate melts
- 1 tsp coconut oil
- edible candy eyes
- Place all of the truffle ingredients into the bowl of a stand mixer. Mix until smooth.
- Cover the dough and chill in the fridge for one hour. Roll the mixture into 18 balls. Place a toothpick in each ball to help with dipping. Return to the freezer to allow them to set for about ½ hour..
- Melt the white chocolate chips with the coconut oil in the microwave in 20 second increments until it is smooth. Use the toothpicks to dip each ball into the white chocolate, taking care to make sure all sides are coated. Gently shake off excess chocolate with a small candy dipping ladle. Place the truffle balls on a baking sheet lined with parchment paper or a silicone baking mat. Chill for 3-5 minutes until chocolate hardens. Carefully remove the toothpicks.
- Place the remaining white chocolate into an icing bag and drizzle it over the truffles taking care to cover the holes left by the toothpicks. Place two edible candy eyes on each truffle ball while the chocolate is still soft. I did two at a time..
- Store chilled in airtight container.
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