This was one of my mom's favorite holiday dessert recipes. It's from the Bon Appetit Christmas cook book. Easy and so delicious!
8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2/3 cup finely crushed gingersnap cookies
3 tablespoons Jack Daniel's whiskey (woo!)
1/2 cup unsweetened cocoa powder (natural or Dutch)
1/2 powdered sugar
Melt chocolate and butter in a heave saucepan over low heat, stirring until smooth. Mix in crushed cookies and whiskey. Pour into a bowl, cover and chill until firm, 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoon onto foil, spacing apart. Freeze 15 minutes. Roll each truffle between palms of hands into smooth rounds. Sift cocoa and powdered sugar together into shallow dish. Roll each truffle in mixture, let stand 15 minutes before serving.
(Can be prepared 1 week ahead. Cover and refrigerate in airtight container.)