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Ingredients

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Directions

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 4 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 3 mg cholesterol; 28 mg sodium. 63 mg potassium; 8 g carbohydrates; 1 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 437 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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