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Chocolate Whisky Balls

Using crumbled cookies makes these fantastically rich and chocolatey. Vary whisky strength according to taste…

  • 110g (4 oz) pecans, finely chopped
  • 175g (6 oz) chocolate cookies
  • 130g (4 ½ oz) icing sugar
  • icing sugar for rolling
  • 1 ½ tbsp golden syrup or corn syrup
  • 125ml (½ cup) whisky
  1. Crumble the chocolate cookies as finely as possible, and mix with the nuts in a large bowl. Add the sugar, syrup and whisky, mixing thoroughly with your hands. Roll the mixture into balls and roll in the icing sugar. Place in the fridge in a sealed container, or freeze on a tray and place in sealed bags.
Recipe Microformat