Chocolate Whiskey Truffles

Recipe by Bergy
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READY IN: 2hrs 15mins
YIELD: 2 Dozen
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces semisweet chocolate, chopped
  • 12
  • 23
    cup gingersnap cookie, crushed (I use the thin ginger wafers)
  • 3
    tablespoons Bushmills whiskey
  • 13
    cup unsweetened cocoa
  • 13
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DIRECTIONS

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