Christmas is still more than one week away, and panic mode has set in. Why? Is it force of habit, or do I really have so much to do that I’m truly overwhelmed? And if I do really, truly have so much to do, how did I let this happen? Because at this stage of my life, I should be a little more seasoned, more discerning in all the projects I take on… Or maybe, it’s because I secretly like (okay, love) all the hustle and bustle and anticipation of Christmas. In other words, panic mode is really fun, and here’s a recipe to make it delicious, too.
My sister-in-law, Nikki, found this recipe years ago in a cookbook called Enchanted Evenings, by John Hadamuscin. It was such an inspiring cookbook that I remember she went out and bought squeeze bottles just to replicate some of the recipes she was following. How she found the cookbook, I don’t know, but she also found this recipe pictured in the uppermost, tiniest corner of a photo filled with other delectables; why she lasered in on this recipe, I don’t know either, but I’m so glad she did. I’ve been using it for years now, and I plan to continue doing so, starting today.
This recipe comes together in no time; basically, with a food processor, it becomes a dump-recipe.
Just dump all the ingredients in the bowl of a food processor, turn it on for a few minutes, let it become a sticky mess (and sit for a bit), and you’re ready to roll – in granulated sugar, I mean.
Take about 2 teaspoons of the mixture, roll it into a ball, then roll it in granulated sugar, place it in a cute mini muffin cup, and it’s ready to pack and give and delight. And it’s so easy, that it doesn’t add that much to my growing to-do list. Unless I need to make extra just for me…
Whisky Balls
Equipment
- 1 food processor
Ingredients
- 6 oz semisweet chocolate
- 3 T treacle
- 1/2 c (Scottish) whisky
- 13.5 oz crushed store-bought chocolate wafers
- 1 c pecans
- ⅓ c glacéed cherries
- ½ c confectioners' sugar
- granulated sugar, for rolling
Instructions
- Melt the semisweet chocolate in the top of a double-boiler, or (carefully!) in a microwave. Set aside.
- In the bowl of a food processor, chop chocolate wafers and pecans until they are fine crumbs.
- To the chopped pecans-chocolate wafer mixture, add melted chocolate, treacle, whisky, glacéed cherries, and confectioners' sugar; process until smooth.
- Let mixture stand for 30 mins.
- Form the mixture into ¾-inch balls (about 2 t) and roll them in granulated sugar. Pack the balls into wax paper-lined tins and store in a cool place. (Will keep for 5-6 weeks.)
Leave a Reply