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Pumpkin Gingersnap Truffles Recipe

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This recipe for Pumpkin Gingersnap Truffles is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cups semisweet chocolate pieces
¼ teaspoon pumpkin pie spice
¼ teaspoon vanilla
½ cup whipping cream
¾ cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
Directions:
Directions:
In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. )

Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.

Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days.
Number Of Servings:
Number Of Servings:
20-25
Personal Notes:
Personal Notes:
Good gift for the Holidays

 

 

 

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