Gluten Free Pumpkin-Spiced Gingersnap Truffles

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  • Makes: 20 servings
  • Serving Size: 1 truffle
  • Makes: 20 to 25 truffles
  • Prep: 20 mins
  • Chill: 2 hrs 30 mins to 3 hrs

Gluten Free Pumpkin-Spiced Gingersnap Truffles

Directions

  1. In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
  2. In a medium microwave-safe bowl microwave whipping cream on 100% power (high) about 70 seconds or just until boiling. (Or in a saucepan heat whipping cream just to boiling.) Pour whipping cream over chocolate mixture; let stand for 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover and chill for 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 separate small bowls. Using a small spoon, scoop 1-tablespoon portions of chocolate mixture and shape into balls. Roll balls in crushed gingersnaps or cocoa powder to coat. Cover and chill about 1 hour or until firm. Store in an airtight container in the refrigerator for up to 3 days.
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Nutrition Facts (Gluten Free Pumpkin-Spiced Gingersnap Truffles)

  • Per serving:
  • 97 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 8 mg chol. ,
  • 42 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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