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1
Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute.
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2
Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave.
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3
Alternatively, put the chocolate in a heatproof bowl.
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4
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
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5
Stir occasionally until melted and smooth.
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6
Process the cookies in a food processor until finely ground.
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7
(You should have about 1 1/2 cups ground cookies.)
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8
Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
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9
Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined.
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10
Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
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11
Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate.
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12
Roll each portion by hand into a smooth ball.
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13
Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together.
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14
Store the balls in the refrigerator for a week or freeze for up to 1 month.
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15
Roll in decorating sugars or wafer crumbs and serve.
