Impress your friends and family with little balls of heaven that are so easy to make. Indulge in intense chocolate without cloying sweetness. The autumnal spices make this a perfect treat for Thanksgiving.
Pumpkin-Spiced Gingersnap Truffles
from Better Homes and Gardens magazine
::1 and 1/4 c semisweet chocolate chips
:: 1/4 t pumpkin pie spice
:: 1/4 t vanilla
:: 1/2 c whipping cream
:: 3/4 c chopped gingersnaps (about 10 cookies)
:: 1/3 c finely crushed gingersnaps (about 7 cookies) and/or 1/4 c unsweetened cocoa powder
1. In a medium bowl combine chocolate, pumpkin pie spice, and vanilla.
2. Pour whipping cream in medium microwave-safe bowl. Microwave on high for 70 seconds, or until boiling. You could also bring to a boil on the stove top. Pour cream over chocolate mixture. Let stand for 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.
3. 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.
My notes: I used this recipe for pumpkin-pie spice. Save the excess for another recipe. I used a mini food processor to chop and crush the gingersnaps. That was pretty messy, so next time I’ll just use a heavy glass or mortar and pestle.
I like making truffles. Here’s the recipe I used last year. Now that I’m getting the hang of the basic components of the truffle, soon I’ll experiment with other flavors, like chili powder, citrus rind, or mint.