Dark Chocolate Bourbon Balls, intensely chocolaty with toasted pecans and a good amount of bourbon, make these a holiday treat. I have posted about bourbon balls before. But I have wondered if to make a good bourbon ball, I substituted the chocolate wafers I use for a chocolate crust of my chocolate cheesecake instead of the vanilla cookies. Changing up the cookies resulted in a very chocolate bourbon ball, but the pecans and the bourbon still shine through nicely. These Dark Chocolate Bourbon Balls smelled incredible, and it was all I could do to keep my hands away from them.
After the crazy last couple of weeks I have had finishing up a photography degree, (At 59, I just graduated, something I thought I would never do!) I needed to have something easy to make as gifts for Christmas. These bourbon balls were just the ticket. They are very easy to make in a food processor. They need to sit overnight before rolling in powdered sugar. The dough comes together in mere minutes, and rolling them using a cookie scoop took no time at all. It amazes me people do not make bourbon balls more, as they really are one of the easiest confections and are always a hit. These babies are even more special. I may never go back to my traditional recipe. Or perhaps I’ll make both for a fantastic variety, half vanilla, and half dark chocolate. They keep for several weeks and get better after a couple of days. They make perfect gifts for the holidays and taste like you have slaved for hours!
Using a food processor for this recipe is part of why they come together so quickly. If you don’t have one, Amazon has them on sale. I like the 14-cup Cuisinart and use it as my workhorse in the kitchen. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.). It is also invaluable for making these Dark Chocolate Bourbon Balls if you use a small cookie scoop.
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Well, that is all for this week. I hope you are all staying safe and healthy out there. I wish the very best for you and your families. This is the time of year when giving is better than receiving. It is what the holidays are all about for me. So, until next time, Happy Holidays!
- 2 ½ cups or 280 grams chocolate cookie crumbs such as Nabisco Famous Chocolate Wafers or chocolate graham crackers
- 1 ¼ cups pecans whole, halved, or pieces
- ½ cup good bourbon
- 1 cup confectioners’ sugar plus more for rolling
- 3 tablespoons Black or regular unsweetened cocoa powder
- 1 tablespoon honey
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Toast the pecans in a dry skillet or in the oven for 10 minutes at 350° or until they are wonderfully fragrant and toasted but not burnt.
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In a food processor or blender, pulse together the cookie crumbs and pecans until the nuts are finely ground. Pulsing the pecans with the cookies keeps the nuts from turning into nut butter.
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In a separate bowl or measuring cup, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder, and honey. Add the mixture to the food processor and pulse until just combined.
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Let the dough rest overnight, uncovered, and at room temperature. This allows the mixture to dry out a little.
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Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar.
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Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside.
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Sprinkle with more confectioners’ sugar just before serving.
They are best made a few days ahead.
