Chocolate Gingersnap Bourbon Balls Recipes

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHOCOLATE BOURBON BALLS

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.

CHOCOLATE-GINGERSNAP BOURBON BALLS

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.

BOURBON BALLS

Steps:

• Mix the whole pound of sugar and butter together.
• Add Bourbon and pecan chips, then add extra powdered sugar to your mixture till you are able to roll into balls easily. I usually add up to an extra 1/2 pound, depends.
• I usually have to let them sit in the fridge for an hour before I roll them, that all depends on how much extra powdered sugar I add.
• Roll into balls. Put back in the fridge to harden 1 hour or until you get your chocolate melted.
• Melt Chocolate Chips and Parrifin wax in double boiler. Use milk chocolate or semi sweet chips, whatever your taste. Milk Chocolate can be very sweet. As for the wax, add enough wax to make the chocolate thin and coat easily. 1 package of Chips should coat all the bourbon balls.
• Dip balls in chocolate, let set up on wax paper.
• These get better with age. My husband says they are great after they've sat a week. They get stronger tasting as they sit.

GINGERSNAPS COOKIE BALLS

Steps:

• Mix cream cheese and 2 cups cookie crumbs until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
• Refrigerate 1 hour or until firm. Keep refrigerated.

CHOCOLATE CHERRY BOURBON BALLS

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.

CHOCOLATE BOURBON BALLS

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.