Chocolate Whiskey Truffles
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"
Steps
Melt chocolate and butter in heavy saucepan over low heat.
Stirring until smooth.
Mix in crushed cookies and whiskey.
Pour into a bowl , cover and chill about 45 minutes.
Line a cookie sheet with foil and drop truffle mixture by tablespoon , spacing apart freeze 15 minutes.
Sift cocoa and 1 / 3 cup sugar together.
Roll each truffle in the sugar.
Place in air tight container and refrigerate.
Can be made up to a week before serving.
Let stand at room temp for 15 minutes before serving.
Ingredients
semisweet chocolate, unsalted butter, gingersnap cookie, bushmills whiskey, unsweetened cocoa, icing sugar