Kentucky Bourbon Balls
Nothing takes me back to my Holiday childhood memories like Bourbon Balls and Egg Nog. My father loved both, and they were even more special because his birthday was on Christmas Day. And did I say that we spoiled him rotten? He got whatever he wanted and among his favorite treats were these.
Bourbon Balls are simple to make and lend themselves to many variations. They need no heat, have simple ingredients, yet hint at delicate preparations. The bourbon taste mellows with a 24 hour wait, so don't be alarmed at the stronger taste.
Serve a plateful of these at holiday cocktail parties to spice up the hors d’oeuvres. Just let people know that they have alcoholic content.
Serve a plateful of Bourbon Balls at holiday cocktail parties to spice up the hors d’oeuvres. (Just let guests know that they contain alcohol.)
- 1 cup Finely Crushed Vanilla Wafers (about 6 oz.)
- 1 cup Finely chopped Pecans (4 oz.)
- 1 cup Confectioner's Sugar (4 oz.)
- 2 tbsp Unsweetened Cocoa
- 2 tbsp Light Corn Syrup
- 2 oz Bourbon
- 1 tbsp Vanilla Extract
- 6 oz Chocolate Chips (Dark preferred)
- 2 tbsp Butter
Combine the first four (dry) ingredients in a medium bowl.
Thoroughly whisk together the corn syrup, bourbon and vanilla in a small bowl.
Pour the bourbon mixture into the dry ingredients and stir to thoroughly combine and moisten.
- Confectioner's Sugar Coating
Place second cup of Confectioner’s Sugar into a medium sized bowl.
Using gloved hands, roll teaspoonfuls of the mixture into balls then roll in the confectioner’s sugar.
- Cookie Coating
Using gloved hands, roll teaspoonfuls of the mixture into balls then roll in crushed vanilla wafers to coat thoroughly.
Do not roll shaped balls in confectioner's sugar; deposit them onto a large, lightly oiled plate.
Place Chocolate Chips and butter into a small microwave-proof bowl.
Microwave the chocolate in 20 second intervals until melted, stirring frequently. DO NOT HEAT TO BOILING.
Wrap a very hot towel around the dish of melted chocolate, being careful not to splash any water into the chocolate.
Roll the bourbon balls in the chocolate and remove with one or two toothpicks.
Chocolate coated Bourbon Balls can also be rolled in crushed vanilla wafers while the chocolate is still warm. Once coated with cookie crumbs, refrigerate until cooled completely.Return chocolate-coated balls to the lightly greased plate, or place on waxed or parchment paper. Refrigerate until chocolate is set, 15 to 30 minutes.
Remove cooled Bourbon Balls from plate and store in a tin container. Keep cool.