← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nigella-express Nigella Express
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
mom-a-licious Mom-a-Licious
by Domenica Catelli
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-provence-cookbook The Provence Cookbook
by Patricia Wells
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
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
cook-with-jamie Cook with Jamie
by Jamie Oliver
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
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?