Source: Midwest Living


Credit: Jason Donnelly

Recipe Summary

45 mins
2 hrs
15 mins
3 hrs
30 truffles


Ingredient Checklist


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.

  • 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.


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.