In my opinion, you can hardly go wrong with chocolate! Having said that, I'm not as impressed with this recipe as with the milk-chocolate spiced truffle recipe I've posted previously. This one's a bit simpler and quicker, but just not the same richness. The use of gingersnap cookies (which I had on hand from the Sweet & Tangy Chuck Roast) is what got my attention and made me want to try these truffles. The crunchie gingersnap crumbs do go soft quickly, so don't roll truffles until the day you plan to serve them. Rolling them in cookie crumbs, however, was a good reminder: no matter what the base truffle recipe, don't be afraid to get creative with what you dip or roll them in! :)
2 C semi-sweet chocolate pieces*
¼ tsp each: ground cinnamon, clove, and nutmeg
¼ tsp vanilla
½ C heavy whipping cream
1 C crushed gingersnaps, divided
In a medium microwave safe bowl combine chocolate pieces, spices, and vanilla.
Place whipping crean in a small microwave safe bowl; microwave until boiling (or place cream in a asmall saucepan and bring just to boiling).
Pour cream over chocolate mixture; let stand 3-5 minutes. Whisk until smooth. If needed, return to microwave for 10 seconds at a time until all chocolate is melted and mixture is smooth.
Stir in ½ C crushed gingersnaps. Cover; refrigerate 2 hours or until firm, but soft enough to scoop and form into balls. Scoop and roll into balls. If needed, return to frig until firm again.
Place remaining crushed gingersnaps in a small bowl; roll truffles in crushed gingersnaps (or...roll in cocoa powder). Return to refrigerator untill firm.
Store, covered, in frig for up to a week. (Mine rarely last that long!) :)
* I didn't use chocolate chips - I keep "real" chocolate on hand! :) Chips will work--and as I said before, you can hardly go wrong with chocolate!--but the quality you put in is the quality you get out.