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