Christmas is one of my favorite holidays, and even though we usually celebrate Hanukkah here, in the past years we started to celebrate Christmas too. It’s such a fun holiday, and I love creating festive ambiance in the party we’re hosting.
One of the things I make every year is at least 4-5 different cookies, candies or bars. It’s always fun when my kitchen becomes a small bakery, and the smell that’s spreading in the whole house is just marvelous.
These chocolate snowballs are an all-time favorite, and I really don’t know anyone who doesn’t like them. Instead of plain chocolate snowballs, I decided to make them more “adult” and added coffee and Irish Cream. The result is super yummy and it’s so easy to make.
Coffee and Irish Cream Chocolate Snowballs
Servings 50 small chocolate snowballs
For the chocolate snowballs:
- 250 ml. (1 cup) heavy cream
- 1 tsp. granulated instant coffee
- Pinch of salt
- 250 grams dark chocolate chopped
- 2 tbsp. Irish cream liqueur
- 300 grams crushed plain biscuits or graham crachers
- Shredded coconut for coating
Heat a small pot of cream, coffee and salt to simmer.
Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Stir in liqueur and add biscuits. Stir until the mixture is sticky.
Cool the mixture for about 30 minutes in the refrigerator.
Form small balls from the mixture and cover with shredded coconut.
Refrigerate until serving.
- Keep the chocolate balls in a closed container in the refrigerator up to a week. It is also possible to freeze for longer.
- Nondairy version: use coconut cream (at least 17% fat) instead of cream in the same amount.