← Back to Search Results
Grown-Up Chocolate Bourbon Balls

Photo by: Kate Sears
Comments: 0
 

Recipe

Yield: Makes 24 bourbon balls

Ingredients

  • 6 ounces, chopped chocolate (bittersweet or semisweet),
  • 6 tablespoons unsalted butter, cut up
  • 3 to 4 tablespoons bourbon
  • 2 cups (7 ounces) crisp vanilla wafer cookies, finely crushed, divided

Directions

1. Have ready a large, flat plate and make room in the fridge.

2. Heat the chocolate and butter in a medium saucepan or in the microwave in a medium bowl until just melted. Add the bourbon and stir until smooth and blended. Pour in ½ cups of the crushed cookies (save the remainder for coating). Stir until well blended.

3. Refrigerate until chilled and firm enough to shape, stirring frequently, about 20 minutes (for faster chilling, pop the bowl in the freezer).

4. Pour the remaining ½ cup crushed cookies into a small bowl. Shape the dough into 1¼-inch balls. Roll each ball in the remaining cookies until lightly coated and set on the plate. Cover and refrigerate until ready to serve or for up to 4 days. Serve slightly chilled.

Notes

Switch-Ins:

In place of the bourbon, switch in one of the following:

• 3 tablespoons orange juice or water

• 3 to 4 tablespoons other liqueur (dark rum, amaretto, orange liqueur, Frangelico, etc.)

Gussy It Up:

Roll the bourbon balls in chopped pistachios instead of cookie crumbs.


© 2010 Abigail Johnson Dodge
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings, and using 4 tablespoons of bourbon.

95kcal (5%)
6mg (1%)
0mg (0%)
25mcg RAE (1%)
33mg
9mg
1g
6g
1g
9g
11mg (4%)
22mg (1%)
3g (17%)
6g (9%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-for-friends Cooking for Friends
by Gordon Ramsay
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?