Crushed gingersnaps and canned pumpkin give these stunning chocolate truffles warm holiday flavor. Finish them with a snowlike dusting of cocoa powder or powdered sugar.
Pumpkin-Gingerbread Balls
2015-10-15 14:31:50
Serves 30
Prep Time
45 min
Total Time
3 hr
Ingredients
- 5 ounces bittersweet chocolate (60% to 70% cocoa butter), chopped
- 5 ounces semisweet chocolate, chopped
- 1/2 cup finely crushed gingersnaps
- 1 3 ounce package cream cheese, softened
- 1/3 cup canned pumpkin
- 1 tablespoon powdered sugar
- 1/2 teaspoon finely shredded orange peel
- 1/8 teaspoon ground cinnamon
- Dash kosher salt
- 1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps
Instructions
- 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.
- 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.
- 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.
Notes
- * Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 68, Total Fat 4g, Cholesterol 3mg, Sodium 28mg, Total Carbohydrate 8g, Fiber 1g, Sugar 5g, Protein 1g
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