BOURBON BALLS
How to make easy Old Fashioned Bourbon Balls. Boozy pecans and chocolate make this Southern no bake dessert taste spectacular! Perfect for holidays, gifting, and cocktail parties.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 28m
Number Of Ingredients 8
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!).
Nutrition Facts : ServingSize 1 (of 42); without rolling ingredients, Calories 73 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Fiber 1 g, Sugar 5 g
BOURBON STREET BALLS WITH PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 24 to 30 balls
Number Of Ingredients 6
Steps:
- Roughly chop the pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine ground pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!
Nutrition Facts : Calories 178, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 16 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
GOLD-DUSTED BOURBON PECAN BALLS
Categories Bourbon Chocolate Nut Dessert Christmas Pecan Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 1/2 dozen bourbon balls
Number Of Ingredients 7
Steps:
- In a small bowl sift together cocoa powder and 1 tablespoon confectioners' sugar and whisk in gold powder until combined well.
- In a bowl stir together wafer crumbs and pecans. In a small bowl whisk together bourbon, remaining 3/4 cup confectioners' sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 1 week.
MAPLE-PECAN BOURBON BALLS
The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 45m
Yield About 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
- Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
- Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
- Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams
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