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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

    ◦ 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
    ◦ cup heavy cream
    ◦ cup light corn syrup
    ◦ 1 teaspoon 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


    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




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