Ingredients

3 tablespoons (44 ml) Bushmills whiskey
8 ounces (230 g) semisweet chocolate, chopped
1/3 cup (80 ml) unsweetened cocoa
1/3 cup (80 ml) icing sugar
1/2 cup (120 ml) unsalted butter
2/3 cup (160 ml) gingersnap cookie, crushed (I use the thin ginger wafers)

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 for 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.

24 servings

1136 calories