Pumpkin Gingersnap Truffles #SundaySupper
Pumpkin Gingersnap Truffles #SundaySupper might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 126 calories. This recipe serves 24 and costs 69 cents per serving. This recipe from Chocolate Moosey has 256 fans. A mixture of cream cheese, pumpkin puree, ground ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 12%, this dish is not so great. If you like this recipe, you might also like recipes such as Last-Minute Vegan Gingersnap Truffles, Snickerway Truffles #SundaySupper, and Gingersnap Pumpkin Pie with Candied Pumpkin Seeds.
Servings: 24
Ingredients:
3 ounces cream cheese, softened
1 1/2 cups gingersnap crumbs
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup pumpkin puree
6 ounces semisweet chocolate
Sprinkles
Equipment:
double boiler
baking sheet
sauce pan
stove
bowl
baking paper
whisk
Cooking instruction summary:
In a medium bowl, beat together the gingersnap crumbs, cream cheese, and pumpkin. Shape into roughly 24 balls and place on a cookie sheet. Refrigerate for about an hour or until firm.Create a double boiler on the stove by boiling some water in a medium saucepan. Place a heatproof bowl over the water (do not let the bottom of the bowl touch the water). Melt the chocolate in the bowl until smooth. Whisk in the cinnamon and ginger. Turn off the heat.Dip each pumpkin ball into the chocolate and roll until covered. Drip off the excess chocolate and place onto a cookie sheet lined with parchment paper. Top with sprinkles. Chill in the refrigerate until firm.
Step by step:
1. In a medium bowl, beat together the gingersnap crumbs, cream cheese, and pumpkin. Shape into roughly 24 balls and place on a cookie sheet. Refrigerate for about an hour or until firm.Create a double boiler on the stove by boiling some water in a medium saucepan.
2. Place a heatproof bowl over the water (do not let the bottom of the bowl touch the water). Melt the chocolate in the bowl until smooth.
3. Whisk in the cinnamon and ginger. Turn off the heat.Dip each pumpkin ball into the chocolate and roll until covered. Drip off the excess chocolate and place onto a cookie sheet lined with parchment paper. Top with sprinkles. Chill in the refrigerate until firm.
Nutrition Information:
covered percent of daily need
