Pumpkin-spiced Gingersnap Truffles

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 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)

Recipe

• 1 in medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
• 2 in medium microwave-safe bowl place whipping cream.
• 3 microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling).
• 4 pour cream over chocolate mixture and let stand 5 minutes.
• 5 whisk until smooth.
• 6 stir in chopped gingersnaps.
• 7 cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
• 8 place crushed gingersnaps and/or cocoa powder in small bowl(s).
• 9 using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls.
• 10 roll in crushed gingersnaps or cocoa powder to coat.
• 11 refrigerate 1 hour or until firm.
• 12 store, covered, in refrigerator, up to 3 days. makes 20 to 25 truffles.