Fireball Whiskey Balls

4.12 from 42 votes

Fireball Whiskey Balls offer a fun, boozy twist on truffles, combining candy-coated cinnamon cake with an alcohol-infused kick.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: balls

Calories: 147kcal

Author: Jennifer Fishkind

Ingredients

8 ounce block of cream cheese room temperature
½ teaspoon cinnamon
15.25 ounce box of vanilla cake Betty Crocker Super Moist brand
1-3 ounces Fireball whiskey
16 ounce package of vanilla (white) almond bark candy coating
Ground cinnamon for garnish

Instructions

Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium-sized heat-safe bowl. Microwave the cake mix for two to three 30-second intervals, stirring after each interval, until it reaches 165 degrees. Allow the cake mix to cool completely before mixing it into the cream cheese mixture.
Line two large baking sheets with a piece of parchment paper or a silicone mat. Set aside.
In a large mixing bowl, add the room-temperature cream cheese and ground cinnamon. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light and fluffy.
Add the vanilla cake mix and one ounce of Fireball whisky to the bowl of beaten cream cheese. Beat for an additional 1-2 minutes. At this time, you can add more Fireball whisky to reach the desired Fireball flavor (subtle to strong). Beat an additional 1-2 minutes until fully combined.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Using a 1-inch cookie scoop, scoop out a level scoop and roll it in the palm of your hands to make a smooth ball.
Place the ball onto one of the prepared baking sheets. Repeat until all the balls have been rolled.
Heat the vanilla almond bark according to the package directions (1 minute in a microwave-safe bowl, stir, then heat in 30-second increments), stirring between increments until the almond bark is smooth.
Using a fork, dip a chilled Fireball Whiskey ball into the melted vanilla almond bark. Roll the ball around until all sides are coated. Using the fork to remove the coated ball, tap the fork on the side of the bowl to allow any excess almond bark to drip off.
Place the vanilla almond bark ball onto the second parchment paper-lined baking sheet and sprinkle the top with a pinch of ground cinnamon.
Repeat until all the Fireball whiskey balls have been coated and sprinkled with a pinch of cinnamon.
Set the baking sheet of coated balls into the refrigerator for at least 30 minutes to help the cream cheese and vanilla almond bark to chill and firm up especially if you are planning to leave them out for 2-3 hours.

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated bites in the freezer for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating and sprinkling.

Tips:

You can add ¼ cup mini cinnamon chips to the batter to add another layer of cinnamon flavor to these Fireball Whiskey balls.
Be sure that you are using full-fat cream cheese that has been softened to room temperature for the best results. I have found that the low and non-fat cream cheese do not have quite the same consistency as the full-fat versions.
To keep the outer coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.

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