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.
These FOUR recipes are really easy to make and go together pretty easy. 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!
Here are the RECIPES:
Each truffle flavor has a link to the printable recipe. Please click on it to print them out 🙂
EGG NOG BOOZY BALLS:
Egg Nog Boozy Balls- CLICK HERE FOR THE PRINTABLE RECIPE
Egg Nog cake balls dipped are a delicious sweet treat for the Holidays.
INGREDIENTS
- 1 Gluten Free Vanilla Cake Mix
- 3/4 cup Egg Nog
- 3/4 cup Brandy or Dark Rum
- 1/2 tsp Nutmeg
- 3 Eggs
- 2 TBSP Avacado Oil
- 2 sticks Butter softened
- 1 bag Powdered Sugar
- 2 TBSP Brandy for the frosting
- 2 cups White melting chocolate
INSTRUCTIONS
- Add Cake Mix, Egg Nog, Brandy, Nutmeg, Eggs, and avocado oil to the mixer. Mix until smooth.
- Turn oven on to 350 degrees.
- Spray 2- 9″ cake pans.
- Pour batter into cake pans.
- Bake in the oven for about 25 minutes or until a toothpick poked in the middle comes out clean.
- Let the cakes cool.
- Make the buttercream frosting. Mix softened butter and brandy together in the stand mixer.
- Add 2 TBSP brandy.
- Pour in powdered sugar a little at a time until you reach your desired consistency. I didn’t quite use the whole bag.
- Crumble the cooled cakes into a bowl.
- Add buttercream frosting to the crumbled cake.
- Mix together.
- Cover the mixture and put in the fridge for about an hour.
- Use a scoop and scoop out the desired amount of mixture. Use your hands and roll into balls.
- Place on a parchment-lined baking sheet. Continue until all the mixture made into balls.
- Place in the fridge for about 30 minutes.
- Melt the white chocolate in a melting pot, double boiler or in the microwave. Be careful not to burn.
- You can add additional brandy if you want to the chocolate.
- Using a fork, dip each ball in the chocolate.
- Place on parchment paper lined baking sheet.
- Place in the fridge until you are ready to serve. Enjoy!
Mint Chocolate Boozy Balls
Chocolate cake balls made with mint liquor and mint chocolate candies. Dipped in melted chocolate
MINT CHOCOLATE BOOZY BALLS- CLICK HERE FOR THE PRINTABLE RECIPE.
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 the fridge until you are ready to serve. ENJOY!!!
Cranberry Almond Boozy Balls
These Cranberry Almond Boozy Balls use white chocolate and Amaretto to make a delicious Holiday dessert!
CRANBERRY ALMOND BOOZY BALLS- CLICK HERE FOR THE PRINTABLE RECIPE
INGREDIENTS
- 2 cups White chocolate I used Santa Barbara Chocolate
- 4 oz Cream cheese
- 1/4 cup Powdered Sugar
- 4 TBSP Amaretto Liquor
- 1 cup Cocoa Powder for dusting
- 1/2 cup Dried cranberries chopped into small pieces
- 1/2 cup chopped almond slivers
- 1 cup white chocolate dipping chocolate.
INSTRUCTIONS
- In a double boiler, melt white chocolate and cream cheese together.
- Whisk until smooth.
- Remove from heat. Whisk in liquor and powdered sugar until smooth.
- Add in chopped cranberries. Mix.
- Put in the fridge in a covered container overnight. It should be thick so you can scoop it out and roll it when it’s ready. You can also put in the freezer to make it happen faster.
- Line a baking dish with parchment paper.
- Scoop out mixture and roll into a ball.
- Freeze balls so they don’t melt while dipping. About an hour.
- Melt white chocolate in a double boiler, microwave or in a melting pot.
- Using a fork dip balls into white chocolate. Dip or sprinkle with chopped slivered almonds.
- Place in the fridge until you are ready to serve. YUM!
- Enjoy!
Chocolate Orange Boozy Balls
Chocolate orange liquor truffles are a delicious treat to serve at Christmas!
CHOCOLATE ORANGE BOOZY BALLS- CLICK HERE FOR THE PRINTABLE RECIPE
INGREDIENTS
- 2 cups Bitter-sweet chocolate I used Santa Barbara Chocolate
- 1 cup Heavy Cream
- 1 tsp Butter
- 1/2 cup Orange Liquor I used Cointreau
- 1 cup Cocoa Powder I used Santa Barbara Chocolate
INSTRUCTIONS
- In a double boiler heat up the heavy cream.
- Add chocolate and whisk together with the cream.
- Add the butter and whisk.
- Remove from heat and whisk in the orange liquor.
- Place in a covered dish and place in the fridge overnight or freezer for about an hour until it is firm so you can roll it into balls.
- Use a scoop and scoop out the desired mixture. Use your hands to roll into a ball.
- If the chocolate is getting to melty to roll into the cocoa powder, freeze the balls for about an hour.
- Roll in cocoa powder and then place on a parchment lined baking dish.
- Keep in the fridge until you are ready to serve.
- Enjoy!
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I am thankful for everyone who supports me by watching my videos, volunteering to cook with me, allowing me to recipe test on them, clicking on my links and purchase items, and believing in my goal to help people with this Gluten-free journey!
I hope you enjoy these recipes as much as we do! Enjoy making these Boozy Balls! If you are looking for other delicious desserts, check out the Black Forrest Cake and My Grandma’s Vinarterta!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
