Despite what advertisers and children want us all to believe, Christmas isn’t just about making the kids happy… I believe that those who do all of the shopping, decorating, wrapping, cooking, cleaning, and prepping deserve to enjoy the holidays too, so I prepare a little something just for adult indulgence 😉
My co-workers, hairdresser, friends and family all wait for me to bring out the “special” plate of treats they know is intended just for them. Their fancy name is Dark Chocolate Whisky Truffles but, to all who have tasted, they are simply referred to as Booze Balls!
Lisa’s Booze Balls
Combine ½ Cup Unsweetened Cocoa Powder and ½ Cup Powdered Sugar in a large Ziplock bag and set aside.
Melt 1 stick of Butter together with 1 bag (10 oz) Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao) over low heat. When smooth remove from heat.
Crush enough Gingersnaps to make 1 Cup of crumbs and add to the melted chocolate and then add 3-4 Tablespoons of whatever Whisky you like – I have used Jack Daniels, Oban, Makers Mark, and Maker’s 46 (my personal favorite) and all were good.
Move the mixture to a bowl (preferably stainless steel), cover with foil and put in the refrigerator to cool for 45 minutes. If you are in a huge hurry – put in the freezer for about 25 minutes.
Line the biggest pan that will fit on a freezer shelf with waxed paper (I use a tart pan or 8 x 8 Pyrex)
Scoop out rounded spoonsful of the mixture and roughly ball then put in the lined pan
Freeze for an hour or so then roll the balls in your hands and drop the balls into the Ziplock bag of cocoa powder and powdered sugar mixture.
Shake off the excess and put the coated balls in a covered container and keep in the refrigerator. Bring to room temperature for the best flavor. Will keep for weeks in the refrigerator if your guests don’t lick the plate clean 😉
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