Makes 28 servings
- 72 purchased gingersnap cookies
- ½ cup powdered sugar, plus more for rolling
- 4 ozs cream cheese
- ½ cup canned pumpkin puree
- 1 tsp grated orange zest
- 10 ozs bittersweet chocolate, melted
- Additional melted bittersweet chocolate, for drizzling
- Additional gingersnaps, finely crushed, for garnish
In a food processor, process gingersnaps until fine to make 3 cups. Add powdered sugar, cream cheese, pumpkin and orange zest. Process until smooth. Transfer mixture to a bowl; cover and refrigerate at least 3 hours or until slightly firm; mixture will still be sticky.
Shape mixture into 1-inch balls, rolling them in powdered sugar to keep from sticking to hands. Place on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm.
Dip truffles into melted chocolate and place on baking sheet lined with waxed paper. Chill at least 1 hour or until serving. If desired, drizzle truffles with additional melted chocolate and sprinkle with crushed gingersnaps. Refrigerate to store.
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