Ingredients
Scale
- For the Filling:
- 1 cup finely crushed vanilla wafers
- 1 cup finely chopped pecans (toasted for extra flavor)
- 1 cup powdered sugar
- 2–3 tbsp high-quality bourbon (Maker’s Mark, Woodford Reserve, or your favorite)
- For Coating:
- 8 oz dark or semisweet chocolate (high-quality preferred)
- Optional: cocoa powder, finely chopped pecans, or sprinkles for additional coating
Instructions
- Prepare the Filling:
- In a large mixing bowl, combine the crushed vanilla wafers, chopped pecans, and powdered sugar.
- Slowly mix in the bourbon, starting with 2 tablespoons, until the mixture holds together when pressed. Add more bourbon if needed, but avoid making the mixture too wet.
- Shape the Balls:
- Scoop about 1 tablespoon of the mixture and roll it between your palms to form smooth, bite-sized balls. Place the balls on a baking sheet lined with parchment paper.
- Chill:
- Refrigerate the balls for at least 2 hours or until firm. This step helps them hold their shape during coating.
- Melt the Chocolate:
- Use a double boiler to melt the chocolate until smooth. Alternatively, microwave it in 20-second intervals, stirring between each interval, to avoid burning.
- Coat the Bourbon Balls:
- Dip each chilled bourbon ball into the melted chocolate using a fork. Allow excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.
- Optionally, roll the coated balls in cocoa powder, chopped pecans, or sprinkles before the chocolate sets.
- Set and Serve:
- Let the coated bourbon balls sit at room temperature until the chocolate hardens. For faster results, refrigerate them for 15–20 minutes.
- Serve immediately or store in an airtight container.
Notes
- Refrigerator: Store bourbon balls in an airtight container for up to 2 weeks.
- Freezer: Freeze bourbon balls in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.