Candy melts are an easy way to make truffles or filled confectionery without having to temper chocolate. I use white and pumpkin candy melts this time and fill them with a pumpkin butter white chocolate ganache. This time of year, everything goes with pumpkin.
I used a kabocha pumkin butter that I had canned and put away last fall, but you can find pumpkin butter at any well stocked grocery store.
White Chocolate Pumpkin Truffles
For the coating:
1/2 cup white chocolate candy melts
1/2 cup orange colored pumpkin candy melts
1/2 cup white chocolate chips
3 tablespoons heavy cream
3 tablespoons pumpkin butter
For the filling:
Combine the white chocolate chips and cream in a small bowl and melt in the microwave for 30 seconds. Stir with a fork to smooth. Add the pumpkin butter and stir to combine. Let the filling sit at room temperature for 30-45 minutes, until has slightly thickened.
For the coating and to make the truffles:
Melt the white and orange candy melts in two separate bowls in the microwave (I use 15-30 seconds). Stir with a fork to make sure the melted candy is smooth. Fill your candy mold with the melted orange and white candy melts and swirl with a small spoon to coat the molds on all sides. Chill in the fridge for 2 minutes to harden.
Pipe the filling into each mold cavity, leaving a 1/8 inch space on the top. Chill for 30 minutes.
Add more of the candy melt mixture on top of the filling, then smooth the cavity mold with a spatula to scrape off any excess coating.
Chill for 30 minutes before unmolding your truffles.
Keeps for 3 days, refrigerated.