Ingredients9 h 50 m servings 130 cals
- 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.
- Cook's 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.
Per Serving: 130 calories; 7.5 g fat; 14.8 g carbohydrates; 1.2 g protein; 5 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 5
These are fabulous! Used Baileys with caramel added. Having a hard time waiting for the chocolate to dry, I've already eaten two of them. Covered with dark chocolate. Thank you for this reci...
Are these awesome? Yes they are! So much so that I'm perplexed at the small number of reviews. They'll be in our Christmas candy lineup from now on and probably many other occasions as well...
From 12/27/12: These were great, even though I screwed up. I accidentally doubled the Greek yogurt that I used for the sour cream and had to add more of the cookies, nuts, baileys, etc. I kept t...
Wow! I made these for a St. Patrick's Day event. So delicious. A little labor of love but well worth the work involved. Everyone loved them. Thanks for sharing the recipe.