Gingersnap Bourbon Balls

By norsegal8

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.