Pumpkin-Spiced Gingersnap Truffles
cups semisweet chocolate pieces
teaspoon pumpkin pie spice
cup whipping cream
cup chopped gingersnaps (about 10 cookies)
cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
- 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. 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.
Nutrition Facts(Pumpkin-Spiced Gingersnap Truffles)
- Per serving:
- 97 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 2 g monounsatured fat),
- 8 mg chol.,
- 42 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 7 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet