View source for Desserts/pumpkin spiced ginger-snap truffles

Makes: 20-25

Active Time: 20 minutes

Total Time: 3 hours 20 minutes

From: The taste from life test kitchen

=Ingredients=

1 1/4  cups  semisweet chocolate pieces

1/4  teaspoon  pumpkin pie spice

1/4  teaspoon  vanilla

1/2  cup  whipping cream

3/4  cup  chopped gingersnaps (about 10 cookies)

1/3  cup  finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder

=Directions=

== Step 1 ==
In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

== Step 2 ==
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.

== Step 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.