Pumpkin-Spiced Gingersnap Truffles

1. 1

   In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

2. 2

   In medium microwave-safe bowl place whipping cream.

3. 3

   Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling).

4. 4

   Pour cream over chocolate mixture and let stand 5 minutes.

5. 5

   Whisk until smooth.

6. 6

   Stir in chopped gingersnaps.

7. 7

   Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.

8. 8

   Place crushed gingersnaps and/or cocoa powder in small bowl(s).

9. 9

   Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls.

10. 10

    Roll in crushed gingersnaps or cocoa powder to coat.

11. 11

    Refrigerate 1 hour or until firm.

12. 12

    Store, covered, in refrigerator, up to 3 days.

* Per serving · 4 servings · Values may vary.