I have to confess, I'm a certified choc-o-holic! I do not have a yen for just any old chocolate; it must be the darkest of chocolates. Forget that sugared up, weak, chalky, barely-there milk chocolate. And white chocolate? That's an insult to name! Until I tested this combination, I believed there was no way to improve on a dark truffle besides simply providing a dusting of cocoa. This recipe piqued my interest because it substituted ginger snaps, a childhood favorite, as a coating, adding a taste of Christmas to a classic chocolate candy. It compares to nibbling a few ginger snaps while downing a cup of cocoa, which gives this chocolate lover cozy comfort while satisfying my cravings!
(recipe adapted from bhg.com)
1 1/4 cups bittersweet chocolate pieces
1/2 t pumpkin pie spice
1/4 t vanilla extract
1/2 cup whipping cream
3/4 cup chopped ginger snap cookies (about 10)
1/3 cup finely crushed ginger snaps (about 7)
Pour cream over chocolate mixture and allow to stand 5 minutes. Whisk cream/chocolate mixture until smooth. Refrigerate for 1 1/2 hours or until firm, but soft enough to form into balls.
Scoop a scant tablespoon of chocolate with spoon and form into a ball. Roll in crushed gingersnaps. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator. Makes 25 truffles.
|Truffle Treats with Gingersnap Goodness!|