1. Melt chocolate and butter in heavy saucepan over low heat. 2. Stirring until smooth. 3. Mix in crushed cookies and whiskey. 4. Pour into a bowl, cover and chill about 45 minutes. 5. Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes. 6. Sift cocoa and 1/3 cup sugar together. 7. Roll each truffle in the sugar. 8. Place in air tight container and refrigerate. 9. Can be made up to a week before serving. 10. Let stand at room temp for 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
