Last week we were invited to a potluck dinner and were asked to bring a dessert. I wanted to make something inspired by Fall. As I was flipping through Better Homes and Gardens, I saw lots of yummy pumpkin desserts that I contemplated. But then I spied a treat which combines two of my favorites: Ginger and Chocolate. Decision made! Thanks BH&G!
Here is the recipe for Pumpkin Spiced Gingersnap Truffles.
Ingredients:
Chop 3/4 cup gingersnaps.
Combine chocolate chips, pumpkin pie spice, and vanilla.Heat whipping cream until just boiling.
Pour cream over chocolate mixture.
Let stand 5 minutes and whisk until smooth.
Pour cream over chocolate mixture.
Let stand 5 minutes and whisk until smooth.
Cover and refrigerate for 1.5-2 hours or until firm,but soft enough to form into balls.
Crush 1/3 cup gingersnaps.
Put in a bowl and add 1/4 cup unsweetened cocoa powder.
Shape truffle mixture into 1 inch balls.
Roll in crushed gingersnaps and/or cocoa powder to coat.
Refrigerate for 1 hour or until firm.
Store covered in refrigerator up to 3 days.
Here's a printable recipe:
Pumpkin-Spiced Gingersnap Truffles
OK, now it's your turn to share some fun from your kitchen. I can't wait to see what you've done and get some fun and yummy ideas too!
3 comments:
Tara, these are awesome!!
A super recipe for the holidays--thank you!
These look delicious! What a great idea to combine these ingredients! Mmmn. I'll be posting mine later. :)
Those look great! Never cooked or baked with ginger before something I will have to try! Sorry I posted so late!
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