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Ginger Bourbon Truffles


  • Author: The Sweet Cucina
  • Total Time: 1 hour
  • Yield: 40 Servings 1x

Ingredients

Units Scale

Instructions

  1. In food processor, add the gingersnaps and candied ginger. Pulse until finely ground.
  2. Add confectioners sugar and cocoa to processor and pulse to combine.
  3. While the processor is running, pour in the melted butter and bourbon and pulse until mixture comes together and is smooth.
  4. Spread into a glass dish and refrigerate for 30 – 60 minutes or until you are able to work with the mixture.
  5. Place sprinkles in a shallow dish.
  6. Form dough into 1 inch balls and roll in the sprinkles.
  7. Place on a parchment lined baking sheet or dish and refrigerate for 30 minutes.
  8. Store in an airtight container in the refrigerator or freezer.
  9. Enjoy!

Notes

  • Can substitute bourbon with rum.
  • If you don’t have a food processor, this can be hand mixed. Crush the cookies and finely chop the candied ginger, and mix the rest in with a spoon or with a hand mixer.
  • Prep Time: 15 mins
  • Chill Time: 30 mins
  • Cook Time: 15 mins
  • Category: Dessert, Candy
  • Method: No Bake