Bourbon Balls Recipe
Make Bourbon Balls Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bourbon Ball Mixture
Coating
Method
Bourbon Ball Mixture
- 1
Toast and chop pecans
Preheat oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast 6–8 minutes until fragrant and slightly darker. Let cool, then finely chop or pulse in a food processor to a coarse-meal texture (leave some small pieces for texture).
- 2
Make crumbs and combine dry ingredients
If you don't have graham cracker crumbs, crush about 6 full sheets into fine crumbs using a bag and rolling pin or pulse in food processor. In a large bowl, combine the chopped toasted pecans, graham cracker crumbs, cocoa powder, powdered sugar, and a pinch of salt. Stir to thoroughly blend so the cocoa and sugar are evenly distributed.
- 3
Add wet ingredients
Add the bourbon, light corn syrup, and vanilla extract to the dry mix. Use a sturdy spoon or flexible spatula to fold and press the mixture together. It should hold when squeezed but remain slightly tacky. If it's too dry, add bourbon 1 tsp at a time or another small splash of corn syrup; if too wet, add a little more graham crumbs or powdered sugar.
- 4
Chill mixture
Cover the bowl and chill the mixture in the refrigerator for 20–30 minutes to firm up. Chilling makes shaping easier and helps flavors meld.
- 5
Shape balls
Line a baking sheet with parchment. Using a small cookie scoop or heaped tablespoon (about 1 inch / 20–25 g each), scoop the chilled mixture and roll between your palms into smooth balls. Place on the lined sheet. You should get about 24–28 balls depending on size. Return the formed balls to the refrigerator for 15 minutes while you prepare the coating.
Coating
- 6
Melt chocolate
Place the chocolate and the teaspoon of neutral oil (or butter) in a heatproof bowl. Melt gently using a double boiler over barely simmering water, stirring frequently until smooth. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts to fully melt without overheating.
- 7
Dip bourbon balls
Remove the chilled bourbon balls from the fridge. Using a fork or dipping tool, lower one ball into the melted chocolate, coat completely, then lift and let excess chocolate drip back into the bowl. Tap the fork on the bowl edge or use a second fork to release the coated ball onto the parchment-lined sheet. Work quickly; if chocolate thickens, gently rewarm.
- 8
Finish and set
While the chocolate is still wet, sprinkle the top with extra finely chopped pecans or dust with cocoa powder, if using. Repeat until all balls are coated. Let the chocolate set at room temperature (about 30–60 minutes) or refrigerate for 10–15 minutes to speed setting. If refrigerated, bring to room temperature before serving for best texture and flavor.
- 9
Store
Store bourbon balls in an airtight container layered with parchment between layers. Keep in the refrigerator for up to 2 weeks or at cool room temperature for several days if your climate is cool and the filling is firm. For longer storage, freeze for up to 3 months; thaw in the refrigerator.