American Cuisine

Bourbon Balls Recipe

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Bourbon Balls Recipe
  • Level: Easy
  • Yield: 25 bourbon balls
  • Nutritional Information Per Serving (1 of 25 servings): Calories 114, Total Fat 8 g, Saturated Fat 2 g, Carbohydrates 11 g, Dietary Fiber 1 g, Sugar 8 g, Protein 1 g, Cholesterol 0 mg, Sodium 16 mg
  • Total Time: 45 min (includes chilling time)
  • Active Time: 30 min

Transport your taste buds to Kentucky with these irresistible bourbon balls, bursting with rich, boozy flavor. Dipped in smooth bittersweet chocolate and crowned with a crunchy pecan half, they're a Derby-worthy delight that shines year-roundperfect for holiday gatherings or any sweet craving!

Bourbon Balls:

  • 3 1/2 cups vanilla wafer cookies (about 8 oz), such as Nilla Wafers
  • 1 1/4 cups pecan halves
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup confectioners' sugar
  • 1/4 cup bourbon
  • 1/4 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt

Coating:

  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon coconut oil or vegetable shortening
  • 25 pecan halves

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  1. For the bourbon balls: Combine the vanilla wafer cookies and pecans in a food processor and pulse until finely ground. Add cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla, and salt; pulse again until the mixture is well combined and molds together when pressed.
  2. Using about 1 tablespoon for each, shape the mixture into 1-inch balls (roughly 25 total) on a baking sheet lined with parchment paper. Roll each ball between your hands to form smooth, compact spheres. Place them in the refrigerator to chill and firm for about 10 minutes.
  3. For the coating: In the meantime, place the chopped chocolate and coconut oil (or shortening) in a microwave-safe bowl. Microwave on high power, stirring halfway through, until the chocolate is fully melted and silky smooth, approximately 1 1/2 minutes.
  4. Working one at a time, use two forks to carefully dip each bourbon ball into the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off before placing it back on the baking sheet. Garnish each with a pecan half. Refrigerate again until the coating is set, about 5 minutes.

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