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Kentucky Bourbon Balls
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Rating : 4
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Brief Description
Boozy, chocolaty, no-bake treats work for dessert or cocktail hour
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Main Ingredient
Bourbon
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Category: Desserts
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
MAKES: 2 dozen balls. I tried making these and just rolling in cocoa and sugar, but the balls were so soft, they were difficult to pick up and handle. So I ended up dipping them in melting chocolate after that so they would be easier to grab and serve. Next time I'll just dip them in the melting chocolate without rolling them first in the cocoa powder and sugar.
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Posted By: mcarr
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Posted On: Dec 26, 2024
Number of Servings:
Ingredients:
- 1 cups - pecans
- 3/4 cups - bourbon, divided
- 3 cups - Nilla Wafers crumbs
- 1/2 teaspoons - orange zests
- 1 tablespoons - fresh orange juice
- 1/2 teaspoons - vanilla extract
- 1/4 cups - cocoa powder, plus optional extra for coating
- 1/4 cups - confectioners’ sugar, plus optional extra for coating
- 1/4 cups - Lyle’s Golden Syrup OR maple syrup
- 1 bags - Dark chocolate melting chocolate
- - Turbinado sugar, optional
Directions:
1. In a small bowl, combine pecans and 1/4 cup bourbon. Let soak 2 hours. Drain, reserving bourbon, if any is left in the bowl after soaking. Pat pecans dry and spread on a baking sheet.
2. Preheat oven to 325 degrees. Toast nuts until you can smell them, about 15 minutes. Let cool to room temperature.
3. Once nuts are cool, finely chop and transfer them to a mixing bowl along with remaining bourbon, Nilla Wafers crumbs, ¼ cup cocoa powder, ¼ cup confectioners’ sugar, orange juice, orange zest and golden syrup. Stir well to make sure all ingredients are thoroughly combined. Chill for 1-2 hours in fridge or overnight, until well set.
4. Roll dough into 1-inch balls.
Coating Option 1: I prefer to put them in the freezer for 30 minutes at this stage, and then melt the melting chocolate in a glass bowl in the microwave and use a fork to gently dip each bourbon ball in the melted chocolate and place on waxed paper on a cookie sheet to set up. Then store in the refrigerator for up to 7 days until ready to serve OR freeze in an air-tight container for up to a month. Allow to thaw in the fridge for a day before serving, if frozen.
5. Coating Option 2: Combine remaining cocoa powder and confectioners’ sugar in a wide bowl. Place sanding or turbinado sugar in a second wide bowl. Roll each ball first in cocoa sugar, then in sanding sugar, pressing slightly to insure the coating sticks. Transfer balls to a parchment-lined rimmed baking sheet. Refrigerate until firm, 2 hours. These can be stored in a closed container in the refrigerator for 3 days.
5. Serve chilled or at room temperature. Do not leave out in the heat or sun, or the bourbon balls will lose their shape.
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