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Chocolate Bourbon Gingerbread Truffles
Ingredients
  • INGREDIENTS
  • subheading: FOR BOURBON GINGERBREAD TRUFFLES:
  • 1 cup semi sweet chocolate chips
  • 6 tablespoons unsalted butter
  • 1 cup gingersnap cookie crumbs finely crushed in a food processor, about 4 to 6 ounces of cookies
  • 3 tablespoons bourbon
  • subheading: FOR GARNISH:
  • ¼ cup cocoa powder
  • ¼ cup powdered sugar
  • ⅓ cup gingersnap cookie crumbs finely crushed in a food processor
  • DIRECTIONS
  • 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 ⅓ 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.
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