A Hilleboe recipe - with the instructions "Give to Scott when he is good."
INGREDIENTS:
8 oz. semi-sweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup finely crushed gingersnap cookies
3 tbsp. Whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
8 oz. semi-sweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup finely crushed gingersnap cookies
3 tbsp. Whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
HOW TO:
Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth.
Mix in crushed cookies and whiskey.
Pour into bowl.
Cover and chill until firm, 45 minutes.
Line cookie sheet with foil.
Drop truffle mixture by tbsp. onto foil, spacing apart.
Freeze 15 minutes.
Roll each between palms of hands into smooth round balls.
Sift cocoa powder and sugar into shallow dish.
Roll each truffle in cocoa mixture.
Can be prepared 1 week ahead, cover and refrigerate in airtight container.
Let stand 15 minutes at room temperature before serving.
Makes about 2 dozen.
Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth.
Mix in crushed cookies and whiskey.
Pour into bowl.
Cover and chill until firm, 45 minutes.
Line cookie sheet with foil.
Drop truffle mixture by tbsp. onto foil, spacing apart.
Freeze 15 minutes.
Roll each between palms of hands into smooth round balls.
Sift cocoa powder and sugar into shallow dish.
Roll each truffle in cocoa mixture.
Can be prepared 1 week ahead, cover and refrigerate in airtight container.
Let stand 15 minutes at room temperature before serving.
Makes about 2 dozen.