• 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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Ingredients

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Directions

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

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  • 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.

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

Reviews

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