Best 8 Dark Chocolate Bourbon Balls Recipes

DARK CHOCOLATE BOURBON BALLS

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.

NO-BAKE CHOCOLATE BOURBON BALLS

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.

BOURBON BALLS

Steps:

• Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
• In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
• Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

CHOCOLATE-BOURBON BALLS

Steps:

• Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
• Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
• Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.

CHOCOLATE-BOURBON TRUFFLES

Steps:

• Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
• Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don't serve them ice cold; remove from the refrigerator 10 minutes before serving.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

DARK CHOCOLATE & BOURBON BONBONS

Steps:

• Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
• Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
• Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

CHOCOLATE BOURBON BALLS

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.