Directions
- 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.
From the Test Kitchen
*TIP:
The melted chocolate may start to harden slightly while dipping the truffles. To keep the chocolate easy to work with, reheat occasionally over medium-low heat so it stays melted and smooth.
TO STORE:
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
Nutrition Facts (Pumpkin-Gingerbread Truffles)
- Per serving:
- 68 kcal cal.,
- 4 g fat
- (3 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 3 mg chol.,
- 28 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 5 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 5ounces bittersweet chocolate (60% to 70% cocoa butter), chopped
- 5ounces semisweet chocolate, chopped
- 1/2cup finely crushed gingersnaps
- 13 ounce package cream cheese, softened
- 1/3cup canned pumpkin
- 1tablespoon powdered sugar
- 1/2teaspoon finely shredded orange peel
- 1/8teaspoon ground cinnamon
- Dash kosher salt
- 1tablespoon unsweetened cocoa powder or finely crushed gingersna
