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Truffles

Chocolate pumpkin

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 Make chocolate pumpkin truffles when you want a fall treat with a kick, thanks to pumpkin spice and gingersnaps.

you'll need:

– Bittersweet chocolate – Semisweet chocolate – Crushed gingersnaps – Cream cheese, softened – Canned pumpkin puree – Powdered sugar – Orange zest – Ground cinnamon – Ground cloves – Salt – Crushed gingersnaps and/or – Finely chopped candied ginger for garnish

Crush gingersnaps in a zip top bag with a rolling pin.

Combine both chocolates in a small bowl. Measure 1/2 cup for the filling and set the remaining chocolate aside.

In a double boiler, heat ½ cup of the chocolate mixture until melted and smooth, stirring frequently.

Cover and chill until firm.

Once firm, roll into small balls.

Place onto a freezer-safe tray or plate covered with parchment paper. Freeze for 15 minutes.

Using a double boiler melt the remaining chocolate. Dip frozen truffles, one at a time, into the melted chocolate.

Move to a parchment covered baking sheet and garnish with crushed gingersnaps or chopped candied ginger. Allow to set.

Enjoy!

Don't forget to use the link below to grab your printable copy of the full recipe, and to get all the tips and FAQ!

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