Pumpkin White Chocolate Truffles

Place 4 oz of the white chocolate, all the butter, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan. Melt over a very low heat, mixing constantly, until the mixture is melted and smooth. Remove from the heat. Place the mixture in the fridge for 3 hours, or until firm. Roll the mixture into small balls and place them on parchment paper. Freeze for an hour or until completely frozen.

Prepare the white chocolate coating: Place the rest (6 oz) of the white chocolate into a small saucepan. Melt over a very low heat, mixing constantly, until the mixture is liquid and smooth. Remove from the heat. Dip the frozen truffles in the melted white chocolate and place on parchment paper. Place in the fridge for an hour or until set. You can drizzle milk chocolate on top for a little something extra. Enjoy!