Ginger Gives Truffles Snap

Gingersnap Truffles

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!



Gingersnap Truffles
(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)

In medium bowl combine combine chocolate, vanilla, pumpkin pie spice and chopped gingersnaps.  In small microwave-safe bowl, heat cream on 100% about 70 seconds, or until boiling.   

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!