Bourbon Balls

10 ingredients
3 steps

Ingredients

  • 2 cups crushed vanilla wafers (about 8 ounces)
  • 1 cup finely chopped toasted pecans
  • 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/3 cup bourbon
  • Finely ground vanilla wafers
  • Finely chopped pecans or other nuts
  • Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

Directions

  1. 1
    Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
  2. 2
    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.
  3. 3
    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.

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Legion

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