• 12 Ratings

For a luscious, quick and easy dessert, this microwaveable truffle recipe perfectly combines gingersnaps, pumpkin, and whipped cream.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

chill:
1 hr
stand:
5 mins
microwave:
1 min
Servings:
20
Max Servings:
25
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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

97 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 8mg; sodium 42mg; potassium 65mg; carbohydrates 12g; fiber 1g; sugar 7g; protein 1g; vitamin a 97IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.
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Reviews

12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
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