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| Baileys® Balls |
"A little bite of heaven or the breakfast of champions at Christmas time!"
Ingredients :
- 1 cup semisweet chocolate chips
- 3/4 cup butter
- 4 cups vanilla wafer crumbs (such as Nilla®)
- 1 1/2 cups confectioners' sugar
- 1 cup finely chopped pecans
- 1/3 cup unsweetened cocoa powder
- 1/4 cup ground almonds
- 3/4 cup Irish cream liqueur (such as Baileys®)
- 1/2 cup sour cream
- 1 1/2 pounds dark chocolate, chopped, or as needed
Instructions :
| Prep : 1H | Cook : 90M | Ready in : 9H50M |
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- Place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. Remove from heat to cool slightly.
- Whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in Irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. Cover mixture with plastic wrap and refrigerate overnight.
- Form mixture into balls using a tablespoon-size cookie scoop; place on a baking sheet. Place baking sheet in the freezer until firm, about 30 minutes.
- Melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.
- Place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks.
Notes :
- If mixture is too wet, add vanilla wafer crumbs a few tablespoons at a time; if too dry, add more Irish cream liqueur a tablespoon at a time.
- Often I will freeze the undipped balls in an airtight container and just dip as many as I need.
- I use fat free sour cream with success.
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