Whisky Balls

By TFerg

Chocolate wonderfulness with a kick of rich whisky...or amaretto, or rum, or whatever you want to put in to give it zing!) I put these in small clear bags, tie with ribbon and a note to hand out to guests as they leave my parties.

Ingredients

• 1 (6-ounce) package semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 3 tablespooons light corn syrup
• 1/2 cup whisky (I prefer Macallan 10 or 12, or Highland Park 12) (anything stronger and you should dilute it a bit)
• 1 box of Nilla Wafers (crumbled-I use a food processor but sealing them in a large freezer bag then rolling over the bag with a rolling pin works too)
• Granulated sugar for rolling candy
• I have tried to use natural sugar but it doesn't work well.
• Do not rush mixing in the sugar, corn syrup, and whisky. Make sure this mixture is smooth.

Details

Servings 5
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Melt chocolate in a heavy saucepan or double boiler over low heat. Remove from heat; stir in sugar and corn syrup. Add liqueur and blend.

place Nilla Wafer crumbs in a bowl; stir in chocolate mixture. Mix well.

Form mixture into 1-inch balls; roll in granulated sugar. Let them cool on wax paper.

store in an airtight container several days before serving.