Christmas Dessert Recipes

Ingredients

• 1 1/4 C semi sweet chocolate chips
• 1/4 t pumpkin pie spice
• 1/4 t vanilla
• 1/2 C whipping cream
• 3/4 C gingersnap cookies, coarsely chopped
• 1/4 C unsweetened cocoa

Instructions

1. Place the chocolate chips into a large mixing bowl.
2. Add the pumpkin pie spice and vanilla to the chips.
3. Pour the whipping cream into a microwavable bowl.
4. Microwave on high 1 minute or until the cream begins to boil.
5. Pour the hot cream over the chip mixture and allow the mixture to stand 4 minutes.
6. Whisk the mixture until the chips have completely melted and the texture becomes very smooth.
7. Fold in the chopped gingersnaps.
8. Cover the bowl and refrigerate at least 2 hours or until the mixture becomes firm enough to roll into balls.
9. Line a cookie sheet with wax paper.
10. Place the cocoa in a shallow bowl or pan.
11. Scoop out about a teaspoon of the chocolate mixture and roll into a ball.
12. Roll the ball in the cocoa to completely cover.
13. Place the truffle onto the wax paper.
14. Continue in this manner until all the chocolate mixture has been used.
15. Place the truffles in the refrigerator for 1 hour or until firm.
16. The truffles can be kept in an airtight container in the refrigerator for 3 to 4 days.

Notes