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Southern Bourbon Balls

Chocolate-dipped Southern bourbon balls with chopped pecans and thin sea salt flakes naturally scattered among the nuts.
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Southern bourbon balls blend vanilla wafers, pecans and bourbon beneath a bittersweet chocolate shell, finished with chopped pecans and a light sprinkle of flaky sea salt.

Ingredients

Units Scale

Bourbon Balls

Chocolate Coating and Garnish

Instructions

  1. Cover a baking sheet with parchment paper. Reserve the garnish pecans separately.
  2. Process the cookies and 1¼ cups pecans in a food processor until finely ground. Add the cocoa, confectioners’ sugar, bourbon, corn syrup, vanilla and kosher salt. Process until evenly moistened, stopping to scrape the bowl as needed.
  3. Press a small portion between your fingers to check the consistency. It should stay together without crumbling.
  4. Divide the mixture into approximately 25 portions using a tablespoon or small cookie scoop. Compress each portion, then roll between your palms until smooth. Arrange on the prepared sheet and refrigerate for 10 minutes.
  5. Combine the chopped chocolate and coconut oil or shortening in a dry, microwave-safe bowl.
  6. Microwave in 20- to 30-second intervals, stirring after each interval. Stop heating when only a few small pieces remain, then stir until completely smooth.
  7. Place a chilled bourbon ball in the melted chocolate and turn gently with a fork to cover it. Lift it out, allow the excess coating to drain, and slide it onto the parchment with a second fork.
  8. Immediately add a pinch of chopped pecans and, if desired, a few flakes of sea salt. Repeat with the remaining balls.
  9. Refrigerate for 10 minutes, or until the coating is firm. Transfer to a covered container once fully set.

Equipment

Notes

Substitutions: Use walnuts in place of pecans. Substitute light corn syrup for dark corn syrup for a milder flavor. Semisweet chocolate can replace bittersweet chocolate for a sweeter coating. For a bourbon-free version, substitute orange juice or cooled brewed coffee, adding just enough for the mixture to hold together.
Serving: Serve with coffee, espresso or black tea, or include on a holiday dessert tray. For a different garnish, replace the chopped topping pecans with one pecan half per ball. The bourbon is not cooked off; these candies contain alcohol.
Storage: Refrigerate in an airtight container for up to 2 weeks, separating layers with parchment paper. The bourbon flavor becomes more evenly distributed after a day of storage.
Freezing: Freeze the set balls in a single layer, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw overnight in the refrigerator with the container closed to help limit condensation on the chocolate.

Find it online: https://jennifercooks.com/southern-bourbon-balls/