Chocolate Bourbon or Rum Balls
Submitted by whinny_p
No-bake chocolate bourbon balls with crushed vanilla wafers, toasty pecans, and a generous splash of bourbon. Roll ‘em in powdered sugar for holiday gifting or sneaky snacking.
YIELD
36 ballsPREP
10 minCOOK
10 minREADY
60 minThese no-bake bourbon balls are the kind of recipe Grandma tucked into a tin every December and nobody ever questioned why the kids weren’t allowed to have any.
Melted semi-sweet chocolate gets stirred with a good pour of bourbon (or rum, your call) and light corn syrup, then folded into crushed vanilla wafers and chopped pecans. Thirty minutes of resting, a quick roll in powdered sugar, and you’ve got three dozen boozy little bites.
They actually taste better after a day or two in the tin, once the bourbon mellows into the chocolate and the crumbs soften just slightly.
Kitchen Tips
- Use a quality bourbon you’d actually sip. Cheap stuff tastes harsh, and there’s nowhere for it to hide in a no-bake recipe
- Let the chocolate mixture rest the full 30 minutes before shaping. It firms up enough to hold together without crumbling
- Dampen your hands slightly when rolling to keep the mixture from sticking to your palms
- Store in an airtight container in a cool spot for up to 2 weeks. The flavor peaks around day 3
Ingredients
Directions
Melt chocolate morsels in top of double boiler or in microwave.
When smoothly melted, remove from heat and stir in bourbon and corn syrup.
Set aside.
Combine crumbs, powdered sugar and pecans.
Mix well.
Stir into chocolate mixture; let stand 30 minutes.
Shape into 1 inch balls.
Roll in sugar.
Store in an airtight container
Comments
I made these with only one difference, instead of Pecans I used Raisins. Still turned out beautifully. Best Rum Ball Recipe I've ever tried.