Chocolate Whiskey Truffles - cooking recipe

Ingredients

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, crushed (I use the thin ginger wafers)
3 tablespoons Bushmills whiskey
1/3 cup unsweetened cocoa
1/3 cup icing sugar

Preparation

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