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Pumpkin Cheesecake Mummies

Posted by Ling & Sons Food Market on

Prep Time: 20 min
Chill Time: 30 min
Total Time: 50 min

 
Servings: 14 mummies

Ingredients

  • 1 ½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin puree
  •  cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  •  teaspoon salt
  • 3 ounces cream cheese - softened
  • ½ cup white chocolate chips
  • white chocolate chips - or white dipping chocolate (like CandiQuik)
  • red food coloring

Instructions

  • In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture.
  • Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  • Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
  • Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food coloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
Recipe:https://www.lecremedelacrumb.com/pumpkin-cheesecake-truffle-mummies-bake/#wprm-recipe-container-22292