Chocolate Whiskey Truffles

Submitted by Debbwl

"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: 1hr 30mins
• Ingredients: 6
• 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.

Reviews

[katew]

How easy and yummy is this !!!! Due to the hot, hot day I had to make this as a slice. It would be hopeless handling chocolate in this heat ! Using the ginger cookies is a great idea. I used OJ instead of whiskey as the children will be eating these !! This made a perfect fix for my chocolate craving !!

 

[sofie-a-toast]

These were delicious! I made them to include in my holiday gift baskets at work and they had just the right amount of whisky/ginger kick. I definitely recommend getting the gingersnaps as fine as possible as big chunks are a little weird texturely. Made for Holiday Tag.