FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
DARK CHOCOLATE BOURBON BALLS
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
DERBY-STYLE BOURBON BALLS RECIPE BY TASTY
Here's what you need: crushed walnuts, bourbon whiskey, graham crackers, brown sugar, butter, vanilla extract, mini chocolate chips, melted chocolate, coconut oil
Provided by Pierce Abernathy
Categories Desserts
Yield 30 balls
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crushed walnuts and bourbon. Cover with plastic wrap and let sit overnight.
- Place the graham crackers in a zip-top bag and crush with a rolling pin until the crackers have broken down into crumbs.
- In a large bowl, whisk together the brown sugar, melted butter, and vanilla until the sugar is dissolved.
- Add the crushed graham crackers, soaked walnuts, and chocolate chips and stir to combine.
- Freeze for 10-15 minutes, or until the mixture is firm enough to roll.
- Roll the mixture into small balls, then freeze for another 20 minutes.
- Add the coconut oil to the melted chocolate and stir to combine.
- Coat the balls in the melted chocolate, then sprinkle the tops with crushed walnuts.
- Chill in the refrigerator for 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 9 grams
CHOCOLATE-GINGERSNAP BOURBON BALLS
Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays.
Provided by littleturtle
Categories Dessert
Time 4h10m
Yield 24-30 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
- In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
- Mix in bourbon until smooth and well blended.
- Stir chocolate-bourbon mixture into crumb mixture until well blended.
- Flour your hands and shape dough into 1-inch balls.
- Refrigerate until firm.
Nutrition Facts : Calories 106.1, Fat 4.8, SaturatedFat 0.9, Sodium 62.3, Carbohydrate 14.2, Fiber 0.9, Sugar 7.9, Protein 1.1
NO-BAKE CHOCOLATE BOURBON BALLS
Chocolate chips, chocolate cookies and a bit of booze make these balls great for the grown-ups.
Provided by Food Network Kitchen
Time 1h30m
Yield about 4 1/2 dozen balls
Number Of Ingredients 8
Steps:
- Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat.
- Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended.
- Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature.
- Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.
GINGERSNAPS COOKIE BALLS
What do you need to make spicy & elegant Gingersnaps Cookie Balls? Just cream cheese, gingersnaps & chocolate. These Gingersnaps Cookie Balls are easy!
Provided by My Food and Family
Categories Festive Recipes
Time 1h40m
Yield 30 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese and 2 cups cookie crumbs until blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CHOCOLATE BOURBON BALLS
Posted by request. Little chocolate candy balls with a dangerous bourbon filling ;-) Prep time includes chilling, but all times are estimates.
Provided by Roosie
Categories Candy
Time 1h10m
Yield 1 batch bourbon candies
Number Of Ingredients 6
Steps:
- Melt butter/margarine in microwave in medium bowl Mix in sugar, nuts and bourbon.
- Refrigerate until firm.
- After chilled, shape into 1-inch balls.
- Refrigerate again until firm.
- Melt chocolate chips and half-and-half together in microwave (at medium-high (70%) for about 1-3 minutes, stirring occasionally until chips are melted) or in double boiler.
- When your mixture is homogenized, drizzle chocolate over candies.
- (You may want to let chocolate mixture cool slighly, but not to the point of solidifying.) Alternately, I believe the balls could be dipped in the sauce.
- Reheat chocolate as needed to keep it liquid.
- Chill on waxed paper.
Nutrition Facts : Calories 3870.9, Fat 176.7, SaturatedFat 75.2, Cholesterol 267.3, Sodium 1616.8, Carbohydrate 531.9, Fiber 13.3, Sugar 491.2, Protein 28.2
CHOCOLATE BOURBON BALLS
Make and share this Chocolate Bourbon Balls recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 43m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate chips in microwave safe bowl. Microwave on half power for one minute. Stir, and continue microwaving on half power, check every 30 seconds, until completely melted (approx. 2-3 minutes). Stir in corn syrup and bourbon.
- In large bowl, mix together crushed vanilla wafers, confectioners' sugar, and chopped nuts. Blend in chocolate mixture until all dry ingredients have been well moistened. Let stand at room temperature for 30 minutes.
- Form 1" balls and roll in granulated sugar to coat.
- Store in covererd container at room temperature.
Nutrition Facts : Calories 429.6, Fat 19.9, SaturatedFat 5.4, Sodium 146.4, Carbohydrate 56.4, Fiber 2.6, Sugar 18.3, Protein 3.5
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5/5 (10)Calories 73 per servingCategory Dessert
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
- In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
- Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
- In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
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5/5 (4)Estimated Reading Time 8 mins
- Place 250g of the chocolate in a heat proof microwavable dish. Heat in 30 sec bursts, stirring in between until the chocolate has melted. Add the rest of the 50g of the chocolate chips and stir until that too is melted and smooth. PLEASE SEE NOTES.
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- Place the ginger snaps and pecans in the base of a food processor and pulse until finely chopped. See photo above for reference.
- Place in a large bowl and add in the melted butter, cocoa powder, syrup, and bourbon. I usually start with 3 tablespoons and then add in another tablespoon if needed/desired. The base isn’t very sweet, but you will roll these in powdered sugar to help balance.
- Scoop 1 tablespoon of mixture and roll into a ball, then roll into the powdered sugar. Continue with the rest of the batter.
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