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5 ounces bittersweet chocolate (60% to 70% cocoa butter), chopped
5 ounces semisweet chocolate, chopped
1/2 cup finely crushed gingersnaps
1 3 ounce package cream cheese, softened
1/3 cup canned pumpkin
1 tablespoon powdered sugar
1/2 teaspoon finely shredded orange peel
1/8 teaspoon ground cinnamon
Dash kosher salt
1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps
Directions
In a small bowl combine bittersweet chocolate and semisweet chocolate. In a small saucepan cook and stir 1/2 cup of the chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, and salt. Cover and chill about 1 1/2 hours or until firm. Divide mixture into 30 portions, using about 1 rounded teaspoon for each; shape each portion into a ball. Freeze for 15 minutes.
Meanwhile, line a baking sheet with waxed paper or parchment paper; set aside. In a medium saucepan cook and stir the remaining chocolate mixture over medium-low heat until melted and smooth.
Using a fork, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.* Sprinkle with cocoa powder. Chill for at least 30 minutes before serving.
TO STORE:
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
5 ounces semisweet chocolate, chopped
1/2 cup finely crushed gingersnaps
1 3 ounce package cream cheese, softened
1/3 cup canned pumpkin
1 tablespoon powdered sugar
1/2 teaspoon finely shredded orange peel
1/8 teaspoon ground cinnamon
Dash kosher salt
1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps
Directions
In a small bowl combine bittersweet chocolate and semisweet chocolate. In a small saucepan cook and stir 1/2 cup of the chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, and salt. Cover and chill about 1 1/2 hours or until firm. Divide mixture into 30 portions, using about 1 rounded teaspoon for each; shape each portion into a ball. Freeze for 15 minutes.
Meanwhile, line a baking sheet with waxed paper or parchment paper; set aside. In a medium saucepan cook and stir the remaining chocolate mixture over medium-low heat until melted and smooth.
Using a fork, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.* Sprinkle with cocoa powder. Chill for at least 30 minutes before serving.
TO STORE:
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
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