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Ingredients
- 12 oz gingersnap cookies
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 ½ tbsp coconut oil
- 3 tbsp molasses
- 3 tbsp bourbon
- 8 oz dark chocolate, melted
- 4 oz milk chocolate
Preparation
Step 1
1. Grind5 mins
In a food processor, grind the cookies to a fine crumb, then add 1 tsp ground ginger, 1 tsp cinnamon, 1 1/2 tbsp coconut oil, 3 tbsp molasses, and 3 tbsp bourbon. Process until fully combined.
2. Scoop30 mins
Scoop two-tablespoonful mounds and roll them into balls. Skewer each ball with a toothpick and chill until firm.
3. Dip10 mins
Dip the chilled bourbon balls in melted dark chocolate and allow them to set on a lined baking sheet.
4. Finish5 mins
Gently pull out the toothpicks and drizzle with milk chocolate. Allow to set.