Goodness, gracious, great balls of chocolate.

The October issue of Better Homes & Gardens had a Prize Tested Recipe from a reader for pumpkin-spiced gingersnap truffles. Hello, gorgeous.

Here’s the super easy recipe, along with my notes.

1-1/4 cups semisweet chocolate pieces (I used Ghirardelli semisweet chips, and I didn’t even need one full bag)
1/4 tsp. pumpkin pie spice (I buy my spices at Penzeys, who carry a great pre-mixed pumpkin pie spice. But you can also use cinnamon, nutmeg, ginger and, if you have, a pinch of allspice and/or clove to create a fine blend o' seasonal goodness.)
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (I used Anna’s Ginger Thins. Super thin, so easy to pulvarize with a rolling pin. Or hammer. See what tool suits your mood of the day. I also used less than the recipe called for; maybe 1/3 cup.)

Additional 1/3 cup finely crushed gingersnaps and/or 1/4 cup unsweetened cocoa powder (I used gingersnaps only, and if I had a food processor I’d give them a whirl in there.)

1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

2. In medium microwave-safe bowl place whipping cream. Microwave on high for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. I did this, as I tend to try and be nuke-free whenever possible.) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps.

Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls. *

3. Place crushed gingersnaps (note: I put in a ziplock bag and smashed with a rolling pin) 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.

* An “addendum” from me: After refrigerating for 1-1/2 to 2 hours, the mixture was a bit of a gooey mess and difficult to work with. I decided to chance it and refrigerated half the bowl overnight – easily another 10 hours – and found it still pliable and MUCH easier to work with. Next time, I’ll probably transfer the mixture to a shallow dish (or a lipped baking pan) so it sets quicker and more uniformly.

The good news is, there will be a next time. These were delish, simple, and elicit “ooos” and “ahhs” from guests who will think you worked way harder than you did. I forgot to take a picture of my pretty plated ones, so instead you’ll have to deal with this not-so-pretty plating in the Chinese food container I stored them in. Keeping it real here at the shore house.