Pumpkin-Gingerbread Truffles

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5.0 by 4 people

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  • Makes: 30 servings
  • Serving Size: 1 truffle
  • Makes: 30 truffles
  • Prep: 45 mins
  • Chill: 2 hrs
  • Freeze: 15 mins

Pumpkin-Gingerbread Truffles

Directions

  1. In a small bowl combine bittersweet chocolate and semisweet chocolate. In a small saucepan cook and stir 1/2 cup of the chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, and salt. Cover and chill about 1 1/2 hours or until firm. Divide mixture into 30 portions, using about 1 rounded teaspoon for each; shape each portion into a ball. Freeze for 15 minutes.
  2. Meanwhile, line a baking sheet with waxed paper or parchment paper; set aside. In a medium saucepan cook and stir the remaining chocolate mixture over medium-low heat until melted and smooth.
  3. Using a fork, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.* Sprinkle with cocoa powder. Chill for at least 30 minutes before serving.

From the Test Kitchen

*Tip:

The melted chocolate may start to harden slightly while dipping the truffles. To keep the chocolate easy to work with, reheat occasionally over medium-low heat so it stays melted and smooth.

To Store:

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (Pumpkin-Gingerbread Truffles)

  • Per serving:
  • 68 kcal ,
  • 4 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 3 mg chol. ,
  • 28 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 1 g pro.
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Reviews (1)

4 Ratings
478 Days Ago
I am really surprised to see that the recipe doesn't call for melting the chocolate in a double boiler or in the microwave. I am tempted to try the recipe but I wouldn't risk expensive good quality chocolate by melting directly over the element.

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