CLASSIC KENTUCKY BOURBON BALLS
These decadent bourbon-soaked treats are a Southern tradition! With rich chocolate coating and bourbon-infused nuts, they’re perfect for gifting or special occasions.
A TASTE OF KENTUCKY ELEGANCE
These aren’t your ordinary chocolate truffles! The secret is soaking the nuts in bourbon overnight, creating an incredibly flavorful center that’s enrobed in smooth chocolate. They’re sophisticated, yet surprisingly simple to make.
FREQUENTLY ASKED QUESTIONS:
What type of bourbon should I use?
Choose a good quality Kentucky bourbon that’s smooth and drinkable – but save your top-shelf bottles for sipping. Any mid-range bourbon works great.
Why soak the nuts overnight?
This allows the bourbon to fully infuse the nuts with flavor and helps create the perfect texture in the finished balls.
Can these be made ahead?
Yes! They actually get better after a few days as the flavors develop. They’ll keep for up to 2 weeks refrigerated.
TIPS FOR SUCCESS:
- Toast nuts before soaking for enhanced flavor
- Use room temperature butter for smooth mixing
- Chill thoroughly between steps
- Use good quality chocolate for dipping
- Keep balls cold while working
- Use a fork or toothpick for neater chocolate coating
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Kentucky bourbon
- Chopped nuts
- Confectioners’ sugar
- Unsalted butter
- Semi-sweet chocolate
- Optional garnishes
KENTUCKY BOURBON BALLS
Ingredients
For the Centers:
- 1 cup pecans or walnuts finely chopped
- 5 tablespoons Kentucky bourbon
- 16 ounces confectioners’ sugar
- 1/2 cup unsalted butter softened
- 1/4 teaspoon salt
For the Coating:
- 18 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable shortening optional, helps thin chocolate
Optional Garnishes:
- Extra finely chopped nuts
- Gold sprinkles
- Cocoa powder for dusting
- Sea salt flakes
Instructions
- Place chopped nuts in a sealable jar, pour bourbon over them. Seal and let soak 8 hours or overnight.
- In a large bowl, beat softened butter until creamy.
- Gradually add confectioners’ sugar and salt, mixing until well combined.
- Fold in bourbon-soaked nuts with any remaining bourbon. Mix thoroughly.
- Form mixture into 3/4-inch balls (about 1 tablespoon each).
- Place on wax paper-lined tray and refrigerate 8 hours or overnight.
- Melt chocolate (and shortening if using) in double boiler over barely simmering water.
- Using a fork or toothpick, dip each chilled ball in melted chocolate.
- Place on wax paper-lined tray. Add garnishes if desired while chocolate is still wet.
- Refrigerate until chocolate is set, about 1 hour.
Notes
Storage: Keep refrigerated in airtight container
Freezing: Freeze up to 3 months
Bourbon: Use good quality but not premium
Chocolate: Better quality = better coating
Temperature: Keep balls cold while dipping
