Bourbon Balls. This post is intended for those 21+ years of age.
Balls of bourbon-y goodness are what these are. Plain and simple. Depending on where you’re from in the country your version of bourbon balls might look a little different. i think there’s room for all the variations and I’m happy to taste them all. If you’d like to mail me some just drop me a message and I’ll get my address right over. Kidding. Kind of.
There was always some type of boozy ball treat at every holiday dessert table for as long as I can remember. Rum balls, vodka balls, liqueur balls and my favorite – bourbon balls. There was also inevitably one relative that over indulged thinking these were harmless. Um, yeah.
There’s no cooking out of the alcohol so these balls of bourbon pack a punch. Unlike when I COOK with bourbon and the alcohol cooks out, I don’t mind using a lower shelf bourbon. You won’t convince me to use a top shelf bourbon when cooking. I just don’t see the point.
However, since we’re not cooking in this recipe, I go with a good quality bourbon. My favorite, Four Roses. Single. Barrel. No this isn’t a sponsored post, I’m a Four Roses mega super duper fan girl. Forever and ever amen. If I had a tattoo it would probably be a rose, but alas I have a major aversion to needles so I am tattoo-less. It’s the commitment to the idea that’s important here.
We’re basically making a bourbon buttercream to start. I should mention, this isn’t a quick process. If you’ve ever wondered why store bought bourbon balls are expensive it’s because they’re time consuming.
Once our filling has chilled we’ll scoop it out using a small cookie scoop and then it back into the fridge to chill again. Are you sensing a them? You can do this in stages over a few days if you like. If you’re patient. I wouldn’t know anything about that though.
Then it’s time for it’s chocolate bath. You’ll want to do these a few at a time, leaving the rest in the fridge. When they warm up too quickly they could melt. Worse case scenario you put it in a cup an eat it with a spoon. Problem solved.
While the chocolate is still wet top it with a pecan half. That’s PEE-CAN. I’m from the South and that’s how we say it. If you wanted to get extra fancy you could top it with bourbon soaked pecans or even candied pecans.
These make excellent homemade holiday gifts, just remember to eat them responsibly.
Check out our HOLIDAY COOKIE ROUNDUP for even more holiday treats!
- 3 1/4 cups powdered sugar
- 1/2 cup bourbon
- 1 stick unsalted butter - melted
- 1 cup semi sweet chocolate chips
- 3-4 tablespoons whole milk
- 24 pecan halves
- Into stand mixer blend together: powdered sugar, bourbon and butter until smooth. Transfer bowl to refrigerator until it's firm but not hard (approximately 1 1/2 hours).
- Using a small cookie scoop, scoop out bourbon mixture and place onto a rimmed cookie sheet lined with parchment paper or a silicone mat. Return to refrigerator to chill until firm (approximately 2-3 hours).
- Place chocolate and milk into a bowl and place over another bowl of simmering water (creating a double boiler). Mix until melted and it's smooth and creamy.
- Working in small batches (leave the remainder in the refrigerator while you work). Dip balls into chocolate using a toothpick or the like.
- Place onto a separate baking sheet lined with parchment or silicon mat. Top with pecan half. Continue until all are done.
- Allow bourbon balls to set before enjoying. Store in an airtight container in refrigerator
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- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g