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Credit: Jason Donnelly

Recipe Summary

prep:
45 mins
chill:
2 hrs
freeze:
15 mins
total:
3 hrs
Servings:
30
Yield:
30 truffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*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

68 calories; fat 4g; cholesterol 3mg; saturated fat 3g; carbohydrates 8g; mono fat 1g; insoluble fiber 1g; sugars 5g; protein 1g; vitamin a 437.3IU; niacin equivalents 0.2mg; folate 4mcg; sodium 28mg; potassium 63mg; calcium 10.1mg; iron 0.7mg.
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