Creamy Jameson Whiskey Balls
These creamy Jameson whiskey balls are rich, smooth, and decadently indulgent treats combining Irish whiskey, cream cheese, butter, and chocolate. Perfect for celebrations or cozy nights, they offer a melt-in-your-mouth texture and nostalgic comfort.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
- 1 cup (120g) crushed vanilla wafer cookies or graham crackers
- 1 cup (100g) finely chopped pecans or walnuts, toasted
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar, sifted
- 2 tbsp Jameson Irish Whiskey
- 1 tsp vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1 tbsp coconut oil or vegetable oil
- Optional: additional chopped nuts or cocoa powder for rolling
Instructions
- Crush the vanilla wafers or graham crackers into fine crumbs using a food processor or rolling pin in a sealed plastic bag.
- Toast the pecans or walnuts lightly in a dry pan over medium heat for 3-5 minutes until fragrant, then chop finely.
- Mix the crushed cookies and chopped nuts in a large bowl.
- In a mixing bowl, beat softened cream cheese and butter together until fluffy and smooth using a hand or stand mixer.
- Gradually add powdered sugar, about 1/2 cup at a time, beating well after each addition.
- Add Jameson whiskey and vanilla extract, mixing until fully incorporated and creamy but slightly firm. Chill for 10 minutes and remix if too soft.
- Add the cookie and nut mixture to the creamy filling and stir gently until evenly combined.
- Cover and refrigerate the mixture for at least 30 minutes to firm up.
- Using a tablespoon or small cookie scoop, roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Melt chocolate chips with coconut oil in a double boiler or microwave until smooth and shiny.
- Dip each ball into melted chocolate using a fork or dipping tool, letting excess drip off, then place back on parchment paper.
- Optionally, sprinkle with chopped nuts or dust with cocoa powder while chocolate is still wet.
- Refrigerate coated balls for at least 1 hour until chocolate is firm.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Soften cream cheese and butter to room temperature before mixing to avoid lumps. Chill the filling before rolling to prevent sticking. Melt chocolate slowly over a double boiler to avoid burning. Lightly wet hands with cold water when rolling balls to prevent sticking. Do not overcrowd baking sheet when coating balls in chocolate. Let balls chill fully before serving for best texture and flavor.
Nutrition
- Serving Size: 1 whiskey ball (appr
- Calories: 130
- Sugar: 13
- Sodium: 55
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
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