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Pumpkin-spiced gingersnap chocolate truffles

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Making truffles at home is an easy and delicious endeavor. The sky is the limit when it comes to flavors and ingredients, which is why you can make such scrumptious creations at home. The quality of the ingredients is everything when it comes to the end product, and at home you have total control over this.

Today you can find truffles the size of golf balls, and just as perfectly round. But truffles were originally bite-sized and named after the gourmet mushroom because of their similar odd shape. So don't worry about perfectly round truffles at home - just shape them round in your hands and you're good to go.

Just in time for some nice fall weather, here is a recipe for pumpkin-spiced gingersnap truffles. The crushed gingersnap cookies add a bit of crunch, which is really nice in the smooth, silky chocolate. This recipe makes about 20 truffles, and I dare you to try to make them last more than a day!

Pumpkin-Spiced Gingersnap Chocolate Truffles

  • 1 1/4 C chocolate, broken into pieces
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • 1/2 C heavy cream
  • 10 gingersnap cookies, crushed
  • cocoa powder to roll in

How to Make Pumpkin-Spiced Gingersnap Chocolate Truffles

Making truffles simply involves chopping up the chocolate and adding flavor. Then boiling the cream and pouring it over the chocolate to melt. You then mix it together and put it in the fridge for an hour or two to firm up, then take it out and shape it into balls to roll in cocoa powder. Other than that, get creative using your favorite flavors! For example, I used dark chocolate when I made these truffles because it was what I had on hand, and it was delicious!

  1. Put the chocolate pieces into a medium bowl. Add the pumpkin pie spice and vanilla.
  2. Bring the heavy cream to a boil in a small pot on the stove, then pour over the chocolate.
  3. Mix everything together until chocolate is melted and smooth.
  4. Stir in the crushed gingersnap cookies.
  5. Cover and put in the fridge for an hour or two, until firm enough to handle.
  6. Scoop a tablespoon out at a time and roll into a ball shape. Roll in cocoa powder or more crushed gingersnaps.

Source: Beth Royals, via Better Homes & Gardens
Makes about 20 truffles

Notes:

Use whatever kind of chocolate you prefer (dark, semisweet, etc.), but make sure it is a high-quality and in bar form. Though I used chips when I made these because I had them on hand, chips are formulated to hold their form so are very difficult to work with as a melting chocolate.

Use more or less gingersnaps depending on how much crunch and flavor you want. Taste it after adding 10 and then add more if you'd like. Again, be sure the cookies are high-quality with simple ingredients.

Keep truffles refrigerated. They should last for a week, if they are around that long!

Hey Knoxvillians! You can find high-quality chocolate at Earthfare (in Turkey Creek and Bearden) and at Fresh Market (Bearden and Farragut, both on Kingston), as well as organic cream and natural gingersnaps.

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Related Recipes:

Chocolate chip cookie dough truffles
Chocolate-covered macaroons
How to make the best apple pie ever

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