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–+ servings
bourbon balls

Kentucky Bourbon Balls

Alden Elizabeth
The HIH version of the classic Kentucky Bourbon treat perfect for your Kentucky Derby or Southern themed celebration
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Prep Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course appetizer, candy, dessert
Cuisine American, Irish
Servings 30
Calories 174 kcal

Equipment

  • 1 stand mixer or hand mixer with metal mixing bowl
  • 1 Rubber spatula
  • 1 pair rubber or laytex gloves
  • 1 small spring loaded cookie scoop
  • 1 sheet pan
  • parchment paper

Ingredients
  

  • 1 lbs confectioner's powdered sugar
  • ¾ cup salted butter, softened
  • 1 cup pecans, chopped fine
  • 6 tablespoons bourbon add up to 1 additional tablespoon for a more assertive whiskey flavor without compromising texture. Reduce by 1 tablespoon for a hint of whiskey.
  • 1 cup melting chocolate wafers or 1 cup chocolate chips + 1 tablespoon refined coconut oil
  • 30 toasted pecan halves for garnish optional

Instructions
 

  • In a sealable, airtight container, combine the finely chopped pecans and the bourbon and allow to soak for at least 6 hours or overnight.
  • In a stand mixer with the paddle attachment or using a hand mixer with a deep metal bowl, add the softened butter, the bourbon soaked chopped pecans and about 1 cup of the powdered sugar and begin to mix on low, gradually increasing to medium to prevent the sugar from going all over. Continue to add the remaining powdered sugar about 1/2 cup at a time until well combined.
  • Once the mixture is smooth, turn off the mixer and scrap down the bowl with a rubber spatula.
  • Using a small spring loaded cookie scoop, scoop level scoops of the filling and place on a parchment lined sheet pan. Make sure the sheet pan will fit in your fridge. When finished scooping, place the sheet pan in the fridge.
  • Optional: if you prefer a more refined bourbon ball: after 30 minutes in the fridge, gently roll each ball to smooth out any harsh edges. I recommend using Laytex (or similar) gloves for this step. Return to the fridge for another 1 hour 30 minutes.
    For more rustic bourbon balls, just refrigerate for 2 hours
  • 15 minutes prior to the completion of the refrigeration time, melt the melting chocolate wafers or chocolate chips/coconut oil per package instructions.
  • Remove the balls from the fridge and dip into the melted chocolate using a fork. Allow any excess chocolate to drip off through the tines of the fork and return to the parchment paper. Repeat with all of the balls. While the chocolate is still liquid, place one toasted pecan halve on top.
  • Return the finished balls to the fridge for another 2 hours.
  • The balls will hold at room temperature for serving, but they are sensitive to heat. Keep refrigerated until time to serve.

Notes

The bourbon is not cooked out in this recipe.  I do not recommend serving to anyone not of drinking age.  If you'd like to serve to children, omit the bourbon

Nutrition

Serving: 1ballCalories: 174kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 39mgPotassium: 15mgFiber: 1gSugar: 21gVitamin A: 144IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword candy, Irish, whisky
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