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.
- Total:
- Serves: 4 persons
Ingredients
- 2 ½cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
- 1 ¼cups/125 grams pecans, whole, halved or pieces
- ½cup/120 milliliters good bourbon
- 1cup/120 grams confectioners’ sugar, plus more for rolling
- 3tablespoons unsweetened cocoa powder
- 1tablespoon honey
Instructions
Step 1
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.)Step 2
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.Step 3
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.