Truffle “Pops” 2 Ways & Bourbon Balls

This weeks Sunday Bakery was Peanut Butter Truffles (inspired by last weeks cookies), Peppermint Cookie Dough Truffles (inspired by Big Bear’s Wife), AAAAND Bourbon Balls (because one can never dip too much stuff in chocolate or use booze too often).
 
First off… the “Pop” part of this experiment was because every time I try to make truffles I make a mess trying to dip them in the chocolate. Every. Single. Time. So I figured… make them “truffle pops” by sticking a lollipop stick into the bottom. Maybe it would save me from making a mess, and getting irritated. Not so much. Sadly… both the Peppermint Cookie Dough & the Peanut Butter truffles were too soft, the stick trick (haha check out THAT rhyme) just barely worked. Once either one got even a little close to room temperature the sticks started falling out or leaning awkwardly. That can be solved by serving chilled though. GENIUS!
 
I made both the truffle dough’s Saturday night (I have no life), and made the bourbon balls Sunday morning. I just put ‘em in the freezer while I dipped the truffles!
 
I dipped the chocolate covered peanut butter balls in larger sprinkles, while the Peppermint truffles & Bourbon Balls got their smaller sprinkles sprinkled on top.
 
As for the Bourbon balls… I made them with American Honey Wild Turkey, and dipped them in melted white chocolate. After being dipped in the chocolate you should leave them in the fridge for 24 hours to let the bourbon flavor come out before you eat them.
 
Now I have a plethora or truffles. On sticks. That I had to cut down because they wouldn’t fit in my “treat boxes”, and a blister to show for it. Fortunately Hubs got a job last week (YAAAAY!) so I have people to start gifting junk food to again. Double YAY!
 
One last thing- any of these three recipes would make a great host(ess) gift for a holiday party tucked into cute mugs or stuck in the holes in a colander.
 
Enjoy.
-Hey Waitress!!
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