It’s the first post of the New Year, and it feels good to be back in action. It can be hard to get back into the cooking world after two or three months of full out food bonanzas. In an effort to ease back into our regularly scheduled programming, we’ll be sharing a few of the recipes that we made over the holidays–even as far back as Thanksgiving! There were many desserts of course, but that’s just how it goes in November and December. Some of the best desserts are those that do not require tons of ingredients, and it was a simple recipe detailed by Abby Dodge on KCRW’s Good Food that made an impression. She promised that with just four ingredients you–yes you–could create a perfect dessert for the season. Well now, when there’s a challenge, we enjoy rising to the occasion. This would be just the one.
Chocolate, bourbon, vanilla wafers and butter. That was Abby Dodge’s ingredient list. She said four ingredients, and she meant it. Her recipe had great recommendations for ways to amend the recipe if you chose to do so. A few of her ideas were definitely ones that rang bells of interest, particularly the use of gingersnaps or an orange liqueur in place of the bourbon. So what if our final recipe has seven ingredients? It was still very good and very rich. A good idea would be to half the recipe, so you do not end up with dozens of balls of chocolate. Unless you have great self-restraint! Look no further for a sweet that is short on ingredients but long on taste.
Chocolate Bourbon Balls – 4 dozen (Adapted from Desserts 4 Today)
12 ounces 72% dark chocolate, roughly chopped
12 tablespoons unsalted butter, cut into pieces
1/2 teaspoon kosher salt, optional
2 tablespoons bourbon
1 tablespoon Grand Marnier, optional*
12 ounces gingersnaps, crushed and divided
1. Melt the chocolate and butter in a double boiler or set the chocolate and butter in a heat-resistant bowl over a pot of of simmering water until melted.
2. Stir in the salt, bourbon and Grand Marnier until smooth. Then stir in 8 ounces of the gingersnap crumbs.
3. Cover the bowl loosely and slide into the fridge to chill until the chocolate is stiff enough to shape into balls, approximately 25 minutes.
4. Scoop the chocolate out with a tablespoon measure and shape into small balls. Roll each one in the leftover gingersnap crumbs and set on a flat tray. Repeat until you’ve gone through all the chocolate. Place the tray into the fridge to chill until ready to eat. Dust with powdered sugar just before serving.
*If you choose not to use Grand Marnier, add another 1-2 tablespoons of bourbon if you want a stronger flavor of liquor.
Click HERE for the printable recipe.