“Chocolate Dipped Whiskey Balls”

How about these sweet treats for your St. Patrick’s Day party? These Chocolate Dipped Whiskey Balls are the way to get some luck of the Irish and super easy to make.

What’s so special about these little confections? Well, imagine a creamy whiskey infused center, dipped in one or both semi-sweet and white chocolate. Top each ball with a whole hazelnut and pistachios.

The nut on top is like icing on a cake. Think of it as the perfect finishing touch as the nutty flavor lingers balancing the sweetness. Hail, all candy lovers and whiskey drinkers!

Chocolate Dipped Whiskey Balls

How do you make these whiskey balls? They take minimal preparation from start to finish, ending with a special treat for any candy lover.

First, you will need an electric or stand mixer to beat butter, whiskey, cream and vanilla. Mixture may seem to clump even though you see a creamy texture. This will be fine.

Second, gradually add in confectioners’ sugar, mixing well after each addition and scraping bowl as needed. Your mixture should be stiff and without clumps.

Third, use a 1 Tablespoon cookie scoop to form balls and drop onto a parchment-lined baking sheet. Place sheet in refrigerator for at least 1 hour.

Fourth, melt chocolates in separate bowls. Use a toothpick or candy dipper to coat balls in chocolate. Immediately press a hazelnut and pistachio in the top.

Lastly, Place baking sheet back in refrigerator until chocolate is set and ready to serve.

Chocolate Dipped Whiskey Balls

Making candy treats in your own kitchen is so worth the effort. It can be a tad tedious because you do need several bowls and utensils. The whiskey balls can easily be made in advance, 2 days and dip when time permits.

You can also use all semi-sweet chocolate or all white chocolate depending on taste preference. Pecans and almonds can be used as a nut alternative. Again, use what you like.

Chocolate Dipped Whiskey Balls

I recommend not serving these whiskey balls to kids. Make alcohol free balls with almond, butter or rum extract, starting with 1 teaspoon to start and according to taste. Reserve the whiskey for the adults.

Add a delectable goody at your St. Patrick’s Day spread, Chocolate Dipped Whiskey Balls. Have some fun and indulge a bit.

Be careful when eating because that whiskey is sneaky so pace yourself. Otherwise, please enjoy this recipe.

If you make this recipe, like or leave a message below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden.

 

Chocolate Dipped Whiskey Balls

1/2 cup unsalted butter, softened

1 T. heavy cream, room temperature

3 – 4 T. Irish whiskey, to taste

¼ t. pure vanilla extract

4 cups confectioners’ sugar

3/4-pound Semi-sweet chocolate

3/4-pound white chocolate

Whole hazelnuts and pistachios, for garnish

 

In bowl of stand mixer, beat butter, cream, whiskey and vanilla until smooth.

Gradually add in confectioners’ sugar, beating after each addition. Mixture should be stiff and with no lumps.

Scoop mixture into 1 Tablespoon-size balls and place on a parchment-lined baking sheet.

Place baking sheet in refrigerator for at least 1 hour to chill whiskey balls.

Melt chocolates in separate microwave safe bowls. Start with 30 second intervals, stirring until melted.

Using a toothpick or candy dipper, dip balls into chocolates, shaking off excess and place back on baking sheet.

Immediately, top and press each ball with a whole hazelnut and a pistachio.

Repeat until all balls have been dipped.

Refrigerate whiskey balls until thoroughly chilled. Keep refrigerated until ready to serve.

 

Makes 24-30 whiskey balls.