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
Serves 30
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Prep Time
45 min
Total Time
3 hr
Prep Time
45 min
Total Time
3 hr
Ingredients
  1. 5 ounces bittersweet chocolate (60% to 70% cocoa butter), chopped
  2. 5 ounces semisweet chocolate, chopped
  3. 1/2 cup finely crushed gingersnaps
  4. 1 3 ounce package cream cheese, softened
  5. 1/3 cup canned pumpkin
  6. 1 tablespoon powdered sugar
  7. 1/2 teaspoon finely shredded orange peel
  8. 1/8 teaspoon ground cinnamon
  9. Dash kosher salt
  10. 1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps
Instructions
  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.
Notes
  1. * 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
  1. Serving Size: 1 Serving
  2. Calories 68, Total Fat 4g, Cholesterol 3mg, Sodium 28mg, Total Carbohydrate 8g, Fiber 1g, Sugar 5g, Protein 1g
Christmas Kitchen https://christmaskitchen.org/
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