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- user reviews (2)
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1 1/4
cups semisweet chocolate pieces
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1/4
teaspoon pumpkin pie spice
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1/4
teaspoon vanilla
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1/2
cup whipping cream
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3/4
cup chopped gingersnaps (about 10 cookies)
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1/3
cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
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.
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.
- Servings Per Recipe 20,
- Calories 97,
- Protein (gm) 1,
- Carbohydrate (gm) 12,
- Fat, total (gm) 6,
- Cholesterol (mg) 8,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 7,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 42,
- Potassium (mg) 65,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I have made these for the holidays and they are always a hit!
11/18/2010 08:01:06 PM Report AbuseThought perhaps this would actually have a gingersnap/ pumpkin pie spice flavor. Nothing but chocolate. Probably wouldn't make again.
10/27/2009 05:58:43 AM Report Abuse