Pumpkin-Spiced Gingersnap Truffles
1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
In medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.
Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.