BOURBON BALLS
The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 25 bourbon balls
Number Of Ingredients 11
Steps:
- For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
- Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
- For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
- Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
NO-BAKE CHOCOLATE BOURBON BALLS
Chocolate chips, chocolate cookies and a bit of booze make these balls great for the grown-ups.
Provided by Food Network Kitchen
Time 1h30m
Yield about 4 1/2 dozen balls
Number Of Ingredients 8
Steps:
- Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat.
- Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended.
- Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature.
- Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.
BOURBON BALLS
Provided by Food Network
Categories dessert
Time 40m
Yield 3 dozen, about 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
- In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.
CHOCOLATE-BOURBON BALLS
Crushed wafer cookies and chopped walnuts flavor these simple spirited treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 6
Steps:
- Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
- Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
- Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg
RUM OR BOURBON BALLS
It isn't Christmas without these!!! They go fast!! Try using bourbon in place of the rum!
Provided by Elaine L. Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P7DT12m
Yield 24
Number Of Ingredients 7
Steps:
- Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
- Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 26 g, Fat 8.9 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 58.4 mg, Sugar 9.7 g
STEPH'S BOURBON BALLS
These bourbon balls are my signature Christmas candy. You'll get requests to make these every year!
Provided by Steph T.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 40m
Yield 20
Number Of Ingredients 7
Steps:
- Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
- Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
- Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 37.8 g, Fat 13.3 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 72.7 mg, Sugar 18.3 g
BOURBON BALLS
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.
Provided by Editors of Garden & Gun
Categories Cookies Bourbon Chocolate Dessert Pecan HarperCollins Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 48, serves 24
Number Of Ingredients 11
Steps:
- Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
- In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
- Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
KENTUCKY BOURBON BALLS
Try this smooth, delicious, and authentic Kentucky bourbon ball candy.
Provided by KY Piano Teacher
Categories Desserts Candy Recipes Truffle Recipes
Time 16h30m
Yield 24
Number Of Ingredients 5
Steps:
- Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
- Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
- Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 31.3 g, Cholesterol 10.2 mg, Fat 13.9 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 27.6 mg, Sugar 28.9 g
CHOCOLATE BOURBON BALLS
Posted by request. Little chocolate candy balls with a dangerous bourbon filling ;-) Prep time includes chilling, but all times are estimates.
Provided by Roosie
Categories Candy
Time 1h10m
Yield 1 batch bourbon candies
Number Of Ingredients 6
Steps:
- Melt butter/margarine in microwave in medium bowl Mix in sugar, nuts and bourbon.
- Refrigerate until firm.
- After chilled, shape into 1-inch balls.
- Refrigerate again until firm.
- Melt chocolate chips and half-and-half together in microwave (at medium-high (70%) for about 1-3 minutes, stirring occasionally until chips are melted) or in double boiler.
- When your mixture is homogenized, drizzle chocolate over candies.
- (You may want to let chocolate mixture cool slighly, but not to the point of solidifying.) Alternately, I believe the balls could be dipped in the sauce.
- Reheat chocolate as needed to keep it liquid.
- Chill on waxed paper.
Nutrition Facts : Calories 3870.9, Fat 176.7, SaturatedFat 75.2, Cholesterol 267.3, Sodium 1616.8, Carbohydrate 531.9, Fiber 13.3, Sugar 491.2, Protein 28.2
CHOCOLATE BOURBON BALLS
Make and share this Chocolate Bourbon Balls recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 43m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate chips in microwave safe bowl. Microwave on half power for one minute. Stir, and continue microwaving on half power, check every 30 seconds, until completely melted (approx. 2-3 minutes). Stir in corn syrup and bourbon.
- In large bowl, mix together crushed vanilla wafers, confectioners' sugar, and chopped nuts. Blend in chocolate mixture until all dry ingredients have been well moistened. Let stand at room temperature for 30 minutes.
- Form 1" balls and roll in granulated sugar to coat.
- Store in covererd container at room temperature.
Nutrition Facts : Calories 429.6, Fat 19.9, SaturatedFat 5.4, Sodium 146.4, Carbohydrate 56.4, Fiber 2.6, Sugar 18.3, Protein 3.5
DARK CHOCOLATE BOURBON BALLS
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-GINGERSNAP BOURBON BALLS
Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays.
Provided by littleturtle
Categories Dessert
Time 4h10m
Yield 24-30 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
- In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
- Mix in bourbon until smooth and well blended.
- Stir chocolate-bourbon mixture into crumb mixture until well blended.
- Flour your hands and shape dough into 1-inch balls.
- Refrigerate until firm.
Nutrition Facts : Calories 106.1, Fat 4.8, SaturatedFat 0.9, Sodium 62.3, Carbohydrate 14.2, Fiber 0.9, Sugar 7.9, Protein 1.1
CHOCOLATE CHERRY BOURBON BALLS
This is kind of a cross between a cookie and a candy. My mom used to make these every year during the holidays when I was a kid, although times were different back then, and since this is no-bake, the alcohol doesn't have a chance to cook off. Yeah, don't give these to the kids! Servings are based on two of these per person... Good luck stopping at two!
Provided by CHRISSYG
Categories Dessert
Time 15m
Yield 18 balls, 9 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in top of double boiler or on low in the microwave.
- Remove from heat, add corn syrup and bourbon.
- In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
- Add chocolate mixture.
- Stir until blended.
- Refrigerate 1 hour.
- Roll into 1-inch balls and roll in granulated sugar.
Nutrition Facts : Calories 377.5, Fat 17.3, SaturatedFat 5.5, Cholesterol 0.5, Sodium 289.4, Carbohydrate 46.8, Fiber 3.4, Sugar 27.1, Protein 5.2
FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
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5/5 (1)Category DessertCuisine AmericanTotal Time 15 mins
- Place the ginger snaps and pecans in the base of a food processor and pulse until finely chopped. See photo above for reference.
- Place in a large bowl and add in the melted butter, cocoa powder, syrup, and bourbon. I usually start with 3 tablespoons and then add in another tablespoon if needed/desired. The base isn’t very sweet, but you will roll these in powdered sugar to help balance.
- Scoop 1 tablespoon of mixture and roll into a ball, then roll into the powdered sugar. Continue with the rest of the batter.
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