All the ingredients needed for the truffles

Ingredients for Ganache (inside of the truffle)

• 1.5 cup heavy cream
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. vanilla
• 15 Gingersnap Cookies (chopped)
• 1 lb. Chocoley V125 Couverture Semi-Sweet Dark [2]

Ingredients For Chocolate Coating:

• 1 lb. Chocoley “Bada Bing Bada Boom” Dipping & Enrobing Chocolate (no tempering required)[3]
• Chocoley Drizzle & Design Chocolate (optional)[4]
• 10 Gingersnap Cookies (finely crushed)
   

Double boiler:
To melt the chocolate you'll need a double boiler.  This is typically a bottom pot for holding water with another pot which fits on top to hold the chocolate.  You can make your own with any saucepan/pot and a bowl on top to hold the chocolate.  You can find double boilers at a kitchen store or online - the chocoley website sells an insert that might be useful. [5]

This is an example of a professional double boiler.

You can make your own double boiler by placing a bowl on top of a pot of water.

Dipping Tools
Dipping tools are a nice thing to have for truffles.  It allows you to pick up the truffle out of the chocolate while the chocolate runs out the bottom (back into the pot).  Chocoley.com also sells these.[6]

Dipping tools usually come in a set of three.

Heavy Weight Dipping Sheets
Use these if you want to have a glossy underside to your truffles.  If you set them on something like wax paper you'll end up with a dull sheen on the bottom.  There's nothing all that special about dipping sheets, but they're pretty cheap.  You can find them at the chocoley store.[7]

Cookie Sheets -  to hold the truffles in the freezer and during the dipping process

Melon baller or tiny scoop - this is for scooping up chocolate balls.

Chop up the gingersnap cookies.  You can put the cookies into a heavy-duty ziplock freezer bag and use a tenderizer mallet to crunch them up into smaller pieces.

Using a tenderizer to crunch up the cookies

This is about the consistency needed for the truffles.

Put 1 lb. of V125 Indulgence Couverture Chocolate OR Bada Bing Bada Boom Candy Melts in a large mixing bowl. Do not melt the chocolate. Just put the discs in.

Bring cream slowly to a light boil in a heavy saucepan.

Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.

Add pumpkin pie spice and vanilla.

Let stand for 5-10 minutes then thicken the mixture by whisking it for a couple of minutes until smooth.

Stir in chopped gingersnaps.

Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1.5 hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.
 

Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).

TIP: Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!

While the chocolate balls are in the freezer, melt the Bada Bing Bada Boom Dipping & Enrobing Chocolate. Follow the melting instructions that came with your chocolate. This would also be a good time to grind up those other gingerbread cookies into a fine dust. You can use a small food processor, or even an electric coffee grinder. If you don’t have something like that you could always use a hammer by placing the gingersnaps in a tough freezer ziplock bag and hammering away. The result can be as fine as you want – it will be rolled onto the outside of the truffles.
 

After the chocolate balls are firm, use a stainless steel dipping tool to dip each ball in the melted chocolate. Place onto heavy weight dipping sheet. Before the dipped truffles set up (it happens very quickly), sprinkle the wet truffle with the finely crushed gingersnap cookies. The best method I found is to dip and place two truffles then sprinkle with the gingerbread, and repeat.

Optionally, instead of sprinkling with more gingerbread, you could drizzle white chocolate over the top of the truffles in a zig-zag pattern. This is a very easy technique if you have the drizzle-and-design white chocolate (from Chocoley) because it comes ready in a container. All you have to do is melt the chocolate by setting the container in warm water for about 10 minutes. After that, wipe the water off the sides and start laying down your zig-zag pattern on the top of each truffle.

After all the truffles are finished, place them in a container and put them in the refrigerator to allow the coatings to set up.

Keep chilled until ready to serve.

Here is the finished truffles covered with gingersnap cookie bits.

Here are the truffles with white chocolate drizzled on top.