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Pumpkin-Spiced Gingersnap Truffles

Makes: 20 to 25 servings
Chill 1 hr Stand 5 mins Microwave 1 min
Pumpkin-Spiced Gingersnap Truffles
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

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.

Nutrition Facts (Pumpkin-Spiced Gingersnap Truffles)
  • Servings Per Recipe 20,
  • cal. (kcal) 97,
  • Fat, total (g) 6,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monosaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 42,
  • Potassium (mg) 65,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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