Place the white chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring well between each burst to distribute the heat and prevent scorching. Continue until the chocolate is fully melted and smooth. If the texture seems overly thick at this stage, a small amount of the optional coconut oil can be stirred in to create a more fluid consistency.
2. Add the Kick
Stir the Fireball whiskey into the melted chocolate. The introduction of alcohol may cause the mixture to seize and thicken quickly—this is expected. Keep stirring patiently until it transforms into a cohesive, thick, ganache-like mixture. Add a few drops of red food coloring and swirl gently for a marbled effect, or mix more thoroughly to tint the entire batch pink.
3. Chill
Cover the bowl and place it in the refrigerator for 15–20 minutes. The goal is a texture firm enough to scoop cleanly but still soft enough to roll without cracking. If left too long, simply allow it to sit at room temperature briefly to soften slightly.
