8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, crushed
3 tablespoons whiskey
1/3 cup unsweetened cocoa
1/3 cup 10x sugar
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.
No comments:
Post a Comment