,This is part one of a few posts dedicated to Christmas treats! These are really good. They remind me of pumpkin pie. They are not gluten free because Ron doesn't like pumpkin, I know what is wrong with him? However, they do make gluten free gingersnaps if you would like to make them gluten free. Ron also helped me with the dipping process this year- my truffles have cute little feet!!! Enjoy!
Ingredients
5 cups gingersnaps
8 oz cream cheese, softened
1/2 cup pumpkin puree
1/4 tsp vanilla
1/4 tsp nutmeg
1/2 tsp Cinnamon
1 lb white chocolate
Instructions
Grind gingersnaps in a food processor, or place in a plastic bag and crush by hand. Reserve a little extra crumbs for sprinkling at the end. Add all ingredients, besides chocolate to gingersnaps and mix well. Roll mixture into small (about 1 inch). Place pumpkin balls on a cookie sheet lined with parchment paper. Chill in the freezer for about 20 minutes. While the pumpkin is chilling melt chocolate according to package instructions. I like the use a double boiler, but if you don't have one you can do this in the microwave. Make sure to stir the chocolate frequently so it doesn't become clumpy. When chocolate is melted, and the pumpkin has chilled you can start dipping. Dip the pumpkin balls into the white chocolate using a spoon. Tap the side of the bowl with the spoon so the chocolate is soon and excess is removed. Place back on cookie sheet with parchment paper. Sprinkle with remaining crushed gingersnaps. Repeat till all have been covered with chocolate. Place cookie sheet in the fridge so chocolate can set. The truffles can be stored in a Tupperware container in the fridge for about 10 days.Labels: Candy, chocolate, dessert, Holiday
