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
50-60 small balls
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.
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