Bourbon Balls
Put a boozy finish to your Down and Derby Party with this ultimate easy dessert.
Ingredients
- 2 cups crushed vanilla wafers about 8 ounces
- 1 cup finely chopped toasted pecans
- 8 oz bittersweet chocolate 67 percent cacao chocolate, chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 tsp ground cinnamon
- ⅓ cup bourbon
Optional coatings
- finely ground vanilla wafers
- finely chopped pecans or other nuts
- dusting of cocoa powder, cinnamon sugar, or confectioners sugar
Instructions
- 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.