Pumpkin-Spiced Gingersnap Truffles

"Heres something different for Autumn and Winter! These luscious cookies feature a crispy gingersnap layer on the outside and a creamy chocolate center. Yummm. Cook time is chill time."
 
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Ready In:
1hr 20mins
Ingredients:
6
Yields:
20-25 truffles
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ingredients

  • 1 14 cups semisweet chocolate pieces
  • 14 teaspoon pumpkin pie spice
  • 14 teaspoon vanilla
  • 12 cup whipping cream
  • 34 cup chopped gingersnaps, about 10 cookies
  • 13 cup finely crushed gingersnaps, about 7 cookies (and,or 1/4 cup unsweetened cocoa powder)
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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 and 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. Makes 20 to 25 truffles.

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