Grown-up Bourbon Easter Egg Cookie Truffles

Last year, I shared a couple of traditional recipes we make at our family. This year, I decided to experiment with recipes that are new and different. It might look like a children dessert, but it is more fun. And I’m not talking about the confetti decoration on top. It has liquor.

I have been sick ever since the weekend, but I have these recipes to share before the time is due. They are easy and the ingredients are feasible. You have no excuse. They’re fun, delicious, and they have booze! GO AND MAKE THEM!

I made these earlier this week, but due to my extremely low energy and lack of power and concentration, it took me a whole day to be able to write and edit this. I hate being sick. Runny nose, headaches, dizziness, a bit of fever and lack of energy. God, I needed that energy to help my family with this year’s Maamoul making gathering. I missed it last year for something of insignificant importance.

Grown-up Bourbon Easter Egg Cookie Truffles

Inspired by this recipe from Gimme Some Oven

Makes 27 eggs (depending on the size)

Ingredients

• 1 large pack or 400g Digestive biscuits
• 2 small packs or 160g regular tea biscuits (Ghandour’s 555 box)
• 1 1/2 blocks cream cheese
• 5 tbsp Bourbon
• 1 block (450g) white chocolate
• 1 tsp coconut oil (optional)
• Colorful toppings (I used sugar confetti)

Procedure

• Grind the biscuits in the food processor until finely ground
• Add the cream cheese and 3 tbsp of Bourbon and pulse until combined. Add more Bourbon if needed to achieve dough consistency
• With your hands, take ping-pong-sized pieces of the dough and roll into balls, then roll one end of the ball to look like an egg. Place on a baking tray lined with parchment
• Refrigerate for at least an hour, or freeze
• In the meantime, over a double boiler, melt the white chocolate (minus a cube or 2) with the coconut oil in a heatproof bowl, or glass bowl. Once it melted, add the spared cubes and stir well until they melt. This will temper the chocolate and give it a nice shape and crunch
• Take the dough from the refrigerator, dip them in the chocolate and back on the tray. Immediately sprinkle with the topping before the chocolate hardens
• If the chocolate starts to thicken, place it back on the boiler for a few seconds and stir
• Keep refrigerated