Pumpkin Clusters in Chocolate

20 PIECES

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR CLUSTERS

150 g of crushed BeBe type cookies
1/3 of a medium-sized Hokkaido pumpkin
100 g of Lučina
80 g of Philadelphia cheese
30 g of powdered sugar
¼ teaspoon of gingerbread spice

INGREDIENTS FOR GLAZE

250 g of white chocolate
20 g of olive oil

INGREDIENTS FOR DECORATION

Nuts

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS FOR PUMPKIN PURÉE

1
Cut 1/3 of a medium-sized Hokkaido pumpkin into pieces with the skin on, lightly drizzle with olive oil, spread on a baking sheet, and bake in an oven preheated to 185˚C for about 25 to 30 minutes until soft, then blend and let cool.

INSTRUCTIONS FOR CLUSTERS

1
Whisk everything except the cookies. Then stir in the cookies (reserve 2 tablespoons of cookies for sprinkling).
2
Place the mixture in the freezer for about half an hour. Then form small balls about the size of a ping pong ball and freeze for 2 hours.

INSTRUCTIONS FOR GLAZE

1
For the glaze, melt the chocolate with the oil over a gentle water bath (the bowl must not touch the water surface). Let the smooth and glossy mixture cool slightly (to body temperature).
2
Remove the balls from the freezer and using a fork, on which you place the ball, dip into the glaze, let it drip a little over the bowl, and wipe the dripping glaze (bottom of the fork) on the edge of the bowl. Place on baking paper, sprinkle with a little cookie dust or decorate with a nut. Let set in the fridge.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!