Chocolate Whiskey Truffles

You'll want to make a double batch of these truffles. SOOOoooo easy and soooo good.I store them in the freezer and find they are still good after a couple of monthe but the original recipe said store in fridge and for up to a week. I reccommend that you use "Slide" no stick foil

• Ready In: 2 hrs 15 mins
• Yields: 2 Dozen

Ingredients

• 8  ounces  semisweet chocolate, chopped
• 1⁄2 cup unsalted butter
• 2⁄3 cup  gingersnap cookie, crushed (I use the thin ginger wafers)
• 3  tablespoons  Bushmills whiskey
• 1⁄3 cup  unsweetened cocoa
• 1⁄3 cup icing sugar

Directions

1. Melt chocolate and butter in heavy saucepan over low heat.
2. Stirring until smooth.
3. Mix in crushed cookies and whiskey.
4. Pour into a bowl, cover and chill about 45 minutes.
5. Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.
6. Sift cocoa and 1/3 cup sugar together.
7. Roll each truffle in the sugar.
8. Place in air tight container and refrigerate.
9. Can be made up to a week before serving.
10. Let stand at room temp for 15 minutes before serving.