Chocolate Whiskey Truffles |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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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 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.
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