Sharing all my favorite recipes with the family.
I made two batches of these today. Some of you who read this, will be tasting these soon!
Makes 2 dozen
Ingredients:
- 8 oz. semi sweet chocoate (1 1/2 c. chocolate chips)
- 1/2 cup (one stick) butter
- 2/3 c. finely crushed ginger snaps
- 3 tablespoons whiskey (Jack Daniels or a kind you like, left overs are good!)
- 1/2 c. unsweetened cocoa powder
- 1/2 c. powdered sugar
Instructions:
Melt chocolate and butter in heavy medium sauce pan over low heat, stiring until smooth. Mix in crushed cookies and whiskey. Pour into bowl. Cover and chill until firm, about 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoons onto foil. Freeze 15 minutes. Roll each between palms of hands into smooth round balls. Sift cocoa and powdered sugar into shallow dish. Roll each truffle in cocoa mixture. Cover and refrigerate in air tight container. Let stand for 15 minutes at room temperature before serving. These can be prepared a week ahead.
