Gingersnap Chocolate Ganache Truffles
Creamy and rich chocolate ganache is mixed with crushed gingersnap cookies, and rolled in gingersnap crumbs!
Ingredients
- 1 1/2 c. semi-sweet chocolate chips
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- 1/2 c. whipping cream or half & half
- 1 c. finely chopped gingersnaps
- 1/2 c. gingersnaps crumbs
Instructions
- In a medium bowl, combine chocolate chips and spices.
- In a small microwave-safe bowl, microwave whipping cream until it boils. About 1 minute.
- Pour over the chocolate chips and allow to stand for 5 minutes. Whisk until smooth.
- Stir in the 1 c. chopped gingersnaps.
- Refrigerate for about 1-1.5 hours, or until firm, but soft enough to form into balls.
- Scoop truffle mixture by rounded teaspoonfuls and shape into balls.
- Roll in gingersnap crumbs.
- Store in refrigerator. Enjoy!