1.25 cups semi-sweet chocolate pieces
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) and/or 1/4 cup unsweetened cocoa powder
Note: BHG Prize-winning recipe attributed to Beth Royals of Richmond, VA.
In a med. bowl, combine chocolate pieces, pumpkin pie spice, and vanilla.
In a med. microwave-safe bowl, place whipping cream. Nuke on 100% power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling). Pour cream over chocolate mix. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1.5 to 2 hours or until firm but soft enough to form into balls.
Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1 Tbsp. portions of the truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, uncovered, in refrigerator, up to 3 days. Makes 20 to 25 truffles. Enjoy! -Diana