Latest revision as of 14:11, 28 December 2013

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.