Chocolate-Gingersnap Bourbon Balls

Submitted by littleturtle

"Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays."

 

• Ready In: 4hrs 10mins
• Ingredients: 7
• Serves: 24

ingredients

• 236.59 ml gingersnap crumbs (20 cookies processed in food processor)
• 2.46 ml cinnamon
• 177.44 ml powdered sugar
• 236.59 ml pecans or 236.59 ml walnuts, finely chopped
• 28.34 g unsweetened chocolate square
• 44.37 ml honey
• 59.14 ml Bourbon (use a brand you like to drink, the flavor really shines through)

directions

1. In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
2. In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
3. Mix in bourbon until smooth and well blended.
4. Stir chocolate-bourbon mixture into crumb mixture until well blended.
5. Flour your hands and shape dough into 1-inch balls.
6. Refrigerate until firm.