Sally’s Baking Addiction: These Whiskey Chocolate Truffles Are Perfect for St. Patrick’s Day (or Any Day)

03/15/2016 at 05:02 PM ET

Eric Stringer/Getty; Starbucks
Courtesy Sally McKenney Quinn; Inset: Jen Woodruff

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for PEOPLE.com. Check back each month for her latest easy-to-follow recipes! You can order her new cookbook, Sally’s Candy Addiction, hereWarning: Don’t read when hungry. 

There’s no better time than now to enjoy Irish whiskey in all forms, including in dessert. St. Patrick’s Day is right around the corner, so I whipped up some boozy chocolate bliss to celebrate.

Have you ever had a rum ball around the holidays? The idea is quite simple. Take cookie crumbs (I prefer vanilla wafer cookies), rum, cocoa powder, a little confectioners’ sugar, honey, and finely chopped pecans and roll it all up. They’re sweet and chewy with a brownie-like flavor… with booze on the side. They’re the perfect adult indulgence.

RELATED: The Best Green, Gold & Rainbow Foods to Eat on St. Patrick’s Day

Eric Stringer/Getty; Starbucks
Courtesy Sally McKenney Quinn

Today we’re using Irish whiskey and covering them in chocolate. I covered some in extra cookie crumbs, but the chocolate were an obvious favorite. The cocoa, honey, and cookie flavors aren’t overpowered by the whiskey; rather, all the flavors come together seamlessly. You’ll love it.

Speaking of flavor, I recommend you toast the pecans to bring out their wonderful flavor and add a little orange zest to compliment the chocolate. No party is complete without them!

Eric Stringer/Getty; Starbucks
Courtesy Sally McKenney Quinn

Whiskey Chocolate Truffles
Makes 40 truffles
1 ⅓ cups finely chopped unsalted pecans
38 Nilla Wafers cookies, ground into crumbs
½ cup confectioners’ sugar
2 tbsp. natural or dutch-process cocoa powder
2 tbsp. honey
¼ cup Irish whiskey
1 tsp. pure vanilla extract
2 tsp. orange zest
10 oz. semi-sweet chocolate, coarsely chopped OR 1 extra cup crushed Nilla Wafers

RELATED: 12 Delicious Recipes for People Who Really Love Beer

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat. Spread chopped pecans on top and toast for 8 minutes. Allow to cool for 5 minutes before handling. Set the lined baking sheet aside to use again in step 4.

2. In a large bowl, stir together the pecans, cookie crumbs, confectioners’ sugar, and cocoa. Add the honey, whiskey, vanilla extract, and orange zest and stir to combine. The mixture will be a little sticky. If you find it’s more on the dry side, add 1 Tablespoon more honey or whiskey. Chill the mixture in the refrigerator for 30 minutes before forming into balls. Chilling makes the mixture easier to work with.

3. While the mixture is chilling, get your toppings ready. If using the chocolate, melt it in a double boiler or use the microwave and melt in 20-second increments, stirring after each.

4. Remove chilled mixture from the refrigerator and, using a spoon or cookie scoop, roll into 1-inch balls. Roll into the cookie crumbs or dunk into the melted chocolate. Place onto the baking sheet. Repeat with remaining balls. Serve immediately or cover tightly and chill in the refrigerator until ready to serve.

Make ahead tip: These are wonderful for making ahead because their cocoa, honey, and orange flavors intensify after a couple days. Layer balls between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 3 weeks or the freezer for up to 2 months.

Prep time: 45 minutes
Total time: 1 hour, 45 minutes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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