Pumpkin Spice Latte Truffles

1. Melt the white chocolate chips in the microwave (stirring after each 30-second increment) or in a double boiler until the chocolate is smooth.
2. Stir the pumpkin, cinnamon, vanilla, instant espresso, and nutmeg into the white chocolate.
3. Spread the mixture onto a parchment- or Silpat-lined baking sheet and place in the refrigerator to cool.
4. Once the mixture has cooled, remove from the fridge.
5. Taking 1 rounded teaspoon at a time, roll the truffle mixture into a ball and place on the baking sheet. Once all of your truffles are made, place them back in the refrigerator for 5 mintues.
6. Melt the dark chocolate chips in the microwave, cooking for 1–2 minutes, stirring after every 30 seconds until the chocolate is completely smooth.
7. Take the truffles back out of the fridge and dip the bottom of each one in the melted dark chocolate. Place them back on the parchment- or Silpat-lined baking sheet and return to the fridge until the dark chocolate has set.