P R IZ E T E ST E D R E C IP E S" $200 W IN N E R
BETH ROYALS, RICHMOND, VA
PURCHASED COOKIE FIX-UPS CATEGORY, OCTOBER 2008
PUMPKIN-SPICED GINGERSNAP TRUFFLES
1
/4
cups sem
isweet chocolate
pieces
'A
tsp. pumpkin pie spice
'/4
tsp. vanilla
/2
cup whipping cream
V4
cup chopped gingersnaps
(about 10 cookies)
/3
cup finely crushed
gingersnaps (about
7 cookies) and/or
cup unsweetened
cocoa powder
1. In medium bowl combine chocolate pieces,
pumpkin pie spice, and vanilla.
2.
In medium microwave-safe bowl place
whipping cream. Microwave on 100% power
(high) for 70 seconds or until boiling (or place
cream in saucepan and bring just to boiling).
Four cream over chocolate mixture. Let stand
5 minutes. Whisk until smooth. Stir in chopped
gingersnaps. Cover; refrigerate 1
V
2
to 2 hours
or until firm but soft enough to form into balls.
3.
Place crushed gingersnaps and/or cocoa
powder in small bowl(s). Using a small spoon,
scoop 1-tablespoon portions of truffle mixture
and shape into balls. Roll in crushed gingersnaps
or cocoa powder to coat. Refrigerate 1 hour or
until firm. Store, covered, in refrigerator, up to
3 days.
MAKES
20
TO 25 TRUFFLES.
GRAND PRIZE
Prizes valued at $10,000 will be awarded for the best
Prize Tested Recipe of theyear. See
page 223
for details.
PHOTOS ANDY LYONS STYLING JILL LUST
