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Bourbon Balls

Source of Recipe

"The Southerner's Cookbook: Recipes, Wisdom, and Stories"


Recipe Introduction

"Bourbon balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like banana pudding."

List of Ingredients

â—¦ 2 cups crushed vanilla wafers (about 8 ounces)
â—¦ 1 cup finely chopped toasted pecans
â—¦ 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
â—¦ ½ cup heavy cream
â—¦ ¼ cup light corn syrup
â—¦ 1 teaspoon ground cinnamon
â—¦ â…“ cup bourbon

Optional Coatings:
â—¦ Finely ground vanilla wafers
â—¦ Finely chopped pecans or other nuts
â—¦ Dusting of cocoa powder, cinnamon-sugar, or confectioners' sugar


Recipe

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 just to 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 as desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

Makes 48; serves 24