Pumpkin-Spiced Gingersnap Truffles

Pumpkin-Spiced Gingersnap Truffles

1 1/4 cujps semisweet chocolate chips
1/4 tsp pumpkin pie spice
1/4 tsp vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies)

1. In medium bowl combine chocolate chips, pumpkin pie spice and vanilla.
2. In medium microwave safe bowl place whipping cream. Microwave on high for 70 seconds or until boiling. Pour cream over chocolate mixture and let stand for 5 minutes. Whisk until smooth.
3. Stir chopped gingersnaps into mixture. Cover and refrigerate for 2 hours until firm.
4. Place crushed gingersnaps in a small bowl. Remove dough from fridge and roll into 1" balls. Roll each ball in crushed gingersnaps.
5. Keep refrigerated to store.

Notes: If you keep the dough in the fridge for too long, it becomes difficult to roll into balls. Also, if you don't chop the gingersnaps enough, it hurts when you roll them into balls Overall, the recipe will make 20-25 delicious truffles.

Recipe Origination: "Better Homes and Gardens"