Bourbon Balls

this …

These Southern bourbon balls are no-bake vanilla-wafer and pecan candies dipped in bittersweet chocolate, then sprinkled with chopped pecans and a few flakes of sea salt. The centers are dense and tender, the coating sets firm, and the bourbon stays front and center.

This batch makes about 25 bourbon balls in 52 minutes, including 20 minutes of chilling. Make them for an adults' holiday dessert tray or a small homemade gift, and keep them refrigerated. The bourbon goes into the filling without cooking, so the finished candies contain alcohol.

The little details matter here: measure the wafers before crushing, compress each scoop before rolling, and add the garnish while the chocolate is still wet. No oven, candy thermometer, or elaborate decorating session required.

If you enjoy homemade chocolate candy, Chocolate Coconut Balls offers a coconut-filled variation for another batch.

This post may contain affiliate links. I may receive a commission for purchases made through links in this post.

Ingredient Notes & Substitutions

Measure the vanilla wafers whole, before they go into the food processor. Crushing them first changes how much fits in the cup, and the balance of crumbs to liquid is what lets the filling hold together.

Keep the filling pecans and topping pecans separate. The first portion is ground with the cookies; the second provides the chopped garnish. A light sprinkle of flaky sea salt finishes the photographed batch, though it remains optional in the recipe.

• Walnuts may replace the pecans.
• Light corn syrup gives a milder flavor than dark corn syrup.
• Semisweet chocolate makes a sweeter coating than bittersweet.
• For a bourbon-free batch, use orange juice or cooled brewed coffee, adding just enough for the mixture to hold together.

How to Make Bourbon Balls

1. Prep and mix

Cover a baking sheet with parchment paper and reserve the garnish pecans separately. Process the cookies and 1¼ cups pecans until finely ground, then add cocoa, confectioners' sugar, bourbon, corn syrup, vanilla and kosher salt; scrape as needed and process until evenly moistened. Press a little mixture between your fingers: it should hold together without crumbling.

2. Shape and chill

Divide into approximately 25 portions with a tablespoon or small cookie scoop. Compress each portion before rolling it smooth between your palms, arrange on the prepared sheet, and refrigerate for 10 minutes.

3. Melt the chocolate

Combine the finely chopped bittersweet chocolate and coconut oil or shortening in a dry microwave-safe bowl. Heat in 20- to 30-second intervals, stirring each time; stop when a few small pieces remain and stir until smooth.

4. Dip, garnish and set

Turn each chilled ball in the chocolate with a fork, lift and let the excess drain, then slide it onto the parchment with a second fork. Immediately sprinkle with chopped pecans and a few flakes of sea salt if desired; repeat, refrigerate for 10 minutes or until firm, and transfer to a covered container once fully set.

A Few Tips for Smooth Dipping

Drain the extra chocolate before sliding each ball onto the parchment. This keeps the coating from collecting in a large puddle at the base, and the second fork helps release the candy without dragging it across the paper.

Stir between every microwave interval, even when the chocolate still looks partly solid. The last few pieces should melt as you stir; the goal is smooth chocolate, not a bowl that keeps getting hotter.

The Best Way to Store Them

Refrigerate the fully set bourbon balls in an airtight container for up to 2 weeks, with parchment between layers. After a day, the bourbon flavor becomes more evenly distributed, which makes these a practical make-ahead candy.

For longer storage, freeze the set balls in one layer, then move them to a freezer-safe container with parchment between layers. Freeze for up to 3 months and thaw overnight in the refrigerator with the container closed to help limit condensation on the chocolate.

What to Serve with Bourbon Balls

Coffee, espresso or black tea pairs well with the chocolate and bourbon. For a larger gathering, Coffee Punch gives you a creamy coffee drink for a crowd; Irish Coffee is another option for an adult dessert menu. Add Candied Pecans for a crisp, cinnamon-sugar contrast on the tray. Browse more homemade candy recipes when planning a mixed box.

Questions Before You Start

Are these bourbon balls baked?

No. The filling is mixed, shaped and chilled, and only the chocolate coating is heated in the microwave. The listed 2-minute cook time is for melting the coating; the bourbon in the center is not cooked off.

Should I use chopped pecans or pecan halves on top?

Use the reserved chopped pecans for this version, adding a small pinch to each freshly dipped ball along with a few sea salt flakes if desired. A pecan half per ball is the supplied alternate garnish.

Get More Recipes Like This

If you loved this recipe, make sure you join my email list. I send out my best weeknight dinners, holiday favorites, and reader-requested recipes straight to your inbox.

I'll also send you My 5 Chef Secrets that instantly elevate your cooking-the exact techniques I use in my own kitchen.

Tell Me How It Turned Out

Leave a comment below and tell me how your bourbon balls turned out, who you made them for, or which garnish you chose. If you made the recipe, please leave an honest rating and review to help other readers.

More Recipes You Might Like

Recipe

Print