These gluten-free boozy balls are fun to make for holidays and dinner parties! You can make them ahead of time and pull them out of the fridge when you are ready to enjoy them!
I had so much fun making these boozy balls with my friend Jamie today! I am not a huge sweet eater, but I do like to have little bites of deliciousness around during the holidays when company comes over.
The truffles are a little labor intensive with having to cool them in between each step. If you want the fastest and easiest of the recipes I would recommend the cake balls over the truffles, only because you need to use a double boiler for the truffles. The next three truffle recipes will be linked below!
What are some of your favorite holiday desserts?
Do you like quick and simple desserts like these or more elaborate ones like Buche De Noel? One of my favorites is Panettone but I have yet to master a gluten free version of it!
Which Alcohol Should I Use?
You can flavor your dessert balls with any alcohol as long as it’s gluten-free! I chose the flavors for my boozy balls because we enjoy those combinations but please feel free to experiment with your boozy ball combinations!
Here is a gluten free alcohol guide to help you check to make sure your favorite libation is safe to eat and drink! Also, you can contact the manufacturer to double-check! Please remember to listen to your body!
Pin This Now And Make These Later!
Mint Chocolate Boozy Balls
Chocolate cake balls made with mint liquor and mint chocolate candies. Dipped in melted chocolate
INGREDIENTS
- 1 Gluten Free Chocolate Cake Mix makes 2 -9″round cakes
- 3/4 cup mint liquor
- 3/4 cup water
- 1/2 cup avocado oil
- 3 eggs
- 1 pkg Andes mints
- 2 cups melting chocolate
- 1 container Gluten Free chocolate frosting
INSTRUCTIONS
- Mix cake mix, mint liquor, water, oil, and eggs together.
- Turn your oven on to 350 degrees
- Spray 2 9″ round baking pans
- Pour cake batter into pans. Bake until the center comes out clean when poked with a toothpick. About 25 minutes.
- Let the cakes cool.
- Chop up Andes mints.
- Once they are cool, crumble them up into a bowl. Add the container of frosting and Andes mints. Mix together.
- Cover the bowl. Put the bowl in the fridge for an hour to make rolling into balls easier.
- Use a scoop and scoop out your desired amount of mixture. Use your hands and roll into a ball. Place ball on a baking pan lined with parchment paper. Continue until all the mixture is rolled into balls.
- Put back into the fridge for about 30 minutes.
- Melt chocolate in the microwave, over a double boiler or in a melting pot. Be careful not to burn. You can add 1 tsp of mint liquor to the chocolate to enhance the mint flavor if you’d like.
- Use a fork to dip balls in chocolate to cover. Place on a parchment lined baking sheet.
- Top with chopped Andes mints.
- Chill in fridge until you are ready to serve. ENJOY!!!
THE PRINTABLE RECIPE:
Gluten Free Chocolate Mint Boozy Truffles
Course: DessertDifficulty: Medium12
servings30
minutes30
minutesIngredients
1 Gluten Free Chocolate Cake Mix makes 2 -9″round cakes
3/4 cup mint liquor
3/4 cup water
1/2 cup avocado oil
3 eggs
1 pkg Andes mints
2 cups melting chocolate
1 container Gluten Free chocolate frosting
Directions
- Mix cake mix, mint liquor, water, oil, and eggs together.
Turn your oven on to 350 degrees
Spray 2 9″ round baking pans
Pour cake batter into pans. Bake until the center comes out clean when poked with a toothpick. About 25 minutes.
Let the cakes cool.
Chop up Andes mints.
Once they are cool, crumble them up into a bowl. Add the container of frosting and Andes mints. Mix together.
Cover the bowl. Put the bowl in the fridge for an hour to make rolling into balls easier.
Use a scoop and scoop out your desired amount of mixture. Use your hands and roll into a ball. Place the ball on a baking pan lined with parchment paper. Continue until all the mixture is rolled into balls.
Put back into the fridge for about 30 minutes.
Melt chocolate in the microwave, over a double boiler, or in a melting pot. Be careful not to burn. You can add 1 tsp of mint liquor to the chocolate to enhance the mint flavor if you’d like.
Use a fork to dip balls in chocolate to cover. Place on a parchment-lined baking sheet.
Top with chopped Andes mints.
Chill in the fridge until you are ready to serve. ENJOY!!!
I hope you love these truffles as much as we do!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
