Description
Heirloom Kentucky bourbon balls combine rich chocolate and spirited whiskey for a classic holiday dessert. Dark chocolate and crushed pecans create delectable southern charm you can savor in one delightful bite.
Ingredients
Scale
- 6 oz (170 g) bittersweet chocolate, chopped
- 1 ¼ cups (150 g) pecan halves
- 3 ½ cups (840 ml) vanilla wafer cookies (about 70–80 cookies), such as Nilla Wafers
- ¼ cup (60 ml) bourbon
- ¼ cup (60 ml) dark corn syrup
- ⅓ cup (30 g) unsweetened cocoa powder
- ⅓ cup (40 g) confectioners’ sugar
- 1 tsp pure vanilla extract
- 1 tbsp (15 ml) coconut oil or vegetable shortening
- 25 pecan halves for topping
- Pinch of kosher salt
Instructions
- Pulverize: Crush vanilla wafers and pecans in a food processor until achieving a fine, consistent crumb texture.
- Blend Mixture: Combine cocoa powder, confectioners’ sugar, bourbon, corn syrup, vanilla extract, and salt with the crumb base, mixing until the ingredients create a moldable, slightly sticky dough that holds together effortlessly.
- Shape Spheres: Craft compact, uniform 1-inch bourbon balls by gently rolling the mixture between your palms, ensuring smooth, tightly compressed surfaces that maintain structural integrity.
- Chill Preparation: Arrange the formed bourbon balls on a parchment-lined tray and refrigerate briefly to firm up the mixture, preparing them for the chocolate coating process.
- Chocolate Coating: Melt chocolate and coconut oil in a microwave-safe bowl, stirring carefully between 30-second intervals to create a silky, glossy chocolate mixture without burning.
- Dip and Decorate: Submerge each chilled bourbon ball into the melted chocolate using two forks, allowing excess to drip off, and immediately top with a single pecan half for an elegant garnish.
- Final Set: Return the chocolate-covered bourbon balls to the refrigerator for a quick 5-minute chill, allowing the coating to harden into a crisp, lustrous shell that showcases the delicate confection.
Notes
- Crumb Precision: Pulse cookies and pecans until they reach a fine, uniform texture to ensure smooth, well-integrated bourbon balls.
- Consistency Check: Mix ingredients until the dough becomes slightly tacky and holds its shape easily, preventing crumbly or dry results.
- Chill for Structure: Refrigerate bourbon balls before and after chocolate coating to maintain their shape and enhance chocolate adhesion.
- Chocolate Dipping Technique: Use two forks for clean, even chocolate coating and minimal mess, ensuring professional-looking final presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 30
- Calories: 180
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg