Whisky Cream Balls

Cut sponge cake into very small cubes and moisten with whisky cream liqueur. Melt couverture with whipped cream over a water bath or in the microwave. Mix in the cookie cubes and leave to set briefly in the refrigerator. For the glaze, melt couverture over a bain-marie or in the microwave and stir in coconut oil until smooth. Form small balls from the whisky cream, dip in the glaze and refrigerate.

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