Chocolate Bourbon Balls (Printable Version)
No-bake chocolate bourbon balls combining cocoa, pecans and bourbon, chilled until firm for a rich, bite-sized treat.
# What You Need:
→ Dry Ingredients
01 - 1½ cups vanilla wafer crumbs
02 - 1 cup finely chopped pecans
03 - 1 cup powdered sugar
04 - 2 tablespoons unsweetened cocoa powder
→ Wet Ingredients
05 - ¼ cup bourbon
06 - 2 tablespoons light corn syrup
07 - 1 teaspoon vanilla extract
→ For Coating
08 - ½ cup powdered sugar
# Directions:
01 - In a large mixing bowl, combine the vanilla wafer crumbs, chopped pecans, powdered sugar, and cocoa powder. Stir until evenly distributed.
02 - In a separate small bowl, whisk together the bourbon, light corn syrup, and vanilla extract until fully blended.
03 - Pour the wet mixture into the dry ingredients and stir thoroughly until a sticky, cohesive dough forms and no dry pockets remain.
04 - Using your hands, roll tablespoon-sized portions of the dough into 1-inch balls, pressing firmly so they hold their shape.
05 - Roll each ball generously in powdered sugar, ensuring an even coating on all sides.
06 - Arrange the coated balls on a parchment-lined baking tray and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm before serving.
# Expert Tips:
01 -
- No oven required, so your kitchen stays cool and you get dessert faster than youd expect.
- The bourbon flavor deepens over a few days, making these the perfect make ahead treat for parties or gifts.
02 -
- The dough will seem too wet at first but firms up beautifully after chilling, so resist the urge to add more crumbs.
- These actually taste better on day two or three when the bourbon has had time to mellow and soak into the wafers.
03 -
- Chill the dough for fifteen minutes before shaping if your kitchen is warm and the balls are not holding together well.
- Use a small cookie scoop to portion the dough evenly so every ball is the same size and looks professional.