Chocolate Whiskey Truffles

Gingersnaps give these chocolate whiskey truffles a new depth. Can be prepared 1 week ahead. Cover and refrigerate in air tight container. Cook time is really chill time.

• Ready In: 1 hr 30 mins
• Yields: 2 dozen

Ingredients

• 8  ounces  semisweet chocolate, chopped
• 1⁄2 cup unsalted butter
• 2⁄3 cup  gingersnap cookie, finely crushed
• 3  tablespoons  whiskey
• 1⁄2 cup  unsweetened cocoa powder
• 1⁄2 cup powdered sugar

Directions

1. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Mix in crushed cookies and whiskey. Pour into bowl. cover and chill until firm, about 45 minutes.
2. Line cookie sheet with foil. Drop truffle mixture by tablespoons onto foil, spacing apart. Freeze 15 minuts. Roll each between palms of hands into smooth round ball. Sift cocoa powder and sugar into shallow dish. Roll each truffle in cocoa mixture.
3. Can be prepared 1 week ahead. Covered and refrigrated in air tight container.
4. Let stand 15 minutes at room temperature before serving.