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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pumpkin-Spiced Gingersnap Truffles
- 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
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,
- 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 (µg) 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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