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Ginger and Spice Truffles Recipe

Recipe: Ginger and Spice Truffles Recipe
Category: Christmas Candy Recipes
Age: preschool, kindergarten, elementary

Ingredients:

1 1/4 C semi sweet chocolate chips
1/4 t pumpkin pie spice
1/4 t vanilla
1/2 C whipping cream
3/4 C gingersnap cookies, coarsely chopped
1/4 C unsweetened cocoa

Instructions:

• Place the chocolate chips into a large mixing bowl.
• Add the pumpkin pie spice and vanilla to the chips.
• Pour the whipping cream into a microwavable bowl.
• Microwave on high 1 minute or until the cream begins to boil.
• Pour the hot cream over the chip mixture and allow the mixture to stand 4 minutes.
• Whisk the mixture until the chips have completely melted and the texture becomes very smooth.
• Fold in the chopped gingersnaps.
• Cover the bowl and refrigerate at least 2 hours or until the mixture becomes firm enough to roll into balls.
• Line a cookie sheet with wax paper.
• Place the cocoa in a shallow bowl or pan.
• Scoop out about a teaspoon of the chocolate mixture and roll into a ball.
• Roll the ball in the cocoa to completely cover.
• Place the truffle onto the wax paper.
• Continue in this manner until all the chocolate mixture has been used.
• Place the truffles in the refrigerator for 1 hour or until firm.
• The truffles can be kept in an airtight container in the refrigerator for 3 to 4 days.

Serving Size:  25 truffles

These truffles can be rolled in powdered sugar or even finely crushed gingersnap cookies for a little different treat.

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