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About the Recipe: Imagine making 4 different flavored dessert truffle balls using only 1 recipe. Dividing the batter into four bowls, adding different flavors and spices is a great way to make this grownup favorite. I used rum, orange liquor, bourbon, and banana liquor with spice cookies crumbs and chocolate graham cracker crumbs. These are very mild so don’t worry about having too much alcohol. They are so easy to make and can be stored away to use for the holidays.
Cocktail Pairing: Jack RoseToddy, p. 100, Every Cocktail Has a Twist
Recipe Inspired by: https://wisconsincheese.com/recipes/4002/mascarpone-bourbon-and-rum-ball
Cook’s Note: Take out 4 small bowls, one for each flavor:
Prepare Tropical Rum Balls and Banana Island Balls:
Place gingersnap cookie crumbs, ¾ cup ground pecans, heavy cream, nutmeg, cinnamon, and dark rum in a medium sized bowl; mix to combine. If mixture seems too thin, add additional gingersnap crumbs until mixture can be rolled into soft balls. Remove half of rum mixture to a small bowl; cover with plastic wrap; place in the refrigerator.
- To the remaining batter in the mixing bowl, stir in banana liquor to combine the flavor; remove banana flavored mixture to a second small bowl; cover with plastic wrap; set aside. Place bowl in the refrigerator to chill.
Prepare Chocolate Bourbon Balls and Grand Marnier Orange Chocolate Balls
Place chocolate crumbs and 3/4 cup ground pecans into the reserved medium bowl with the cheese mixture; stir until mixture is crumbly. Remove half of mixture to a small bowl, stir bourbon into the crumbs; mix until a thick batter forms. Cover bowl with plastic wrap; set the bourbon mixture bowl in the refrigerator.
- To the remaining chocolate mixture in the medium bowl, stir in Grand Marnier orange liquor; mix until a thick batter forms. Place in a fourth small bowl; cover orange liquor bowl with plastic wrap. Place the mixture into the refrigerator.
- There will be 4 small bowls in a refrigerator to chill until can be easily formed into balls or overnight to blend the flavors.
- When ready to form the balls, work with one flavor mixture at a time. Shape mixture into 1-inch balls, roll; coat with desired topping as desired. We used 4 different toppings, one for each flavor combination.
- Store all the liquor flavored balls covered in the refrigerator.
Yield: 5 dozen
Note: The 4 toppings we used were: non-melting confectioners’ sugar, cocoa non-melting confectioners’ sugar mix, grated sweetened coconut; and rainbow sprinkles mixed with grated coconut.
pdf for Copy of Recipe – Spirited Cocktail Party Balls
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