Ingredients

The following ingredients have 4 Servings
  • 1 cup semi sweet chocolate chips
  • 6 tablespoons unsalted butter
  • 1 cup gingersnap cookie crumbs (finely crushed in a food processor, about 4-6 ounces of cookies)
  • 3 tablespoons bourbon
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/3 cup gingersnap cookie crumbs (finely crushed in a food processor)

Instruction

  • In a mini prep food processor add the gingersnap cookies and pulse until they've been reduced to fine crumbs. Reserve 1 cup for the truffles an about 1/3 cup for the garnish. Set aside.
  • In a small saucepan, combine the butter and chocolate chips and heat over medium low heat, stirring occasionally until the chocolate is melted and smooth.
  • Add one cup of the gingersnap crumbs and the bourbon and stir well to combine. Transfer to the refrigerator and chill for 45 minutes.