Whisky Balls
Boozy, nutty, sugary chocolate - all in one bite.
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.)
Notes
The original recipe called for less chocolate wafers, candied cherries (not glacéed), and dark corn syrup (instead of treacle). Because the glacéed cherries have more moisture than candied cherries, my version needed more chocolate wafers to absorb all the liquids I added. And I always prefer treacle to corn syrup (whether dark or light) - the flavor is so much more rich. And finally, I will always choose whisky over whiskey! Enjoy!