This Jack Daniel’s and gingersnap infused truffle recipe literally came in the mail in the 1990’s. It came with a subscription card to Bon Appetit Magazine, saying, “Our Christmas Gift for You; Makes an extra-sweet holiday gift from your Kitchen.”

Bon Appetit advertised, “Gingersnap cookies add an unusual and delicious twist to these chocolate treats. So elegant. So easy! For gift giving, place truffles in small paper candy cups, then arrange in decorattive boxes.”

Chocolate Whiskey “Truffles”
Makes about 2 dozen
8 oz. semisweet chocolate, chopped
½ c. (1 stick) unsalted butter
2/3 c. finely crushed gingersnap cookies
3 tbsp. Jack Daniel’s Whiskey
½ c. unsweetened cocoa powder
½ c. powered sugar

Melt chocolate and butter in a heavy, medium sized sauce pan over low heat, stirring until smooth.  Mix in crushed cookies and whiskey.  Pour into a bowl. Ccover and chill until firm, about 45 min.

Line cookie sheet with foil.  Drop truffle mixture by tablespoons onto foil, spacing apart.  Freeze 15 min.  Roll each between the palms of hands into smooth round truffles (balls). Sift cocoa powder and powdered sugar in a shallow dish.  Roll each truffle in the cocoa mixture. (Can be prepared 1 week ahead. Cover and refrigerate in air-tight container.)

Let stand 15 min. at room temperature before serving.