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–+ servings

Kentucky Bourbon Balls

Created by: Sarah Mock
Bourbon Balls Kentucky version with pecan garnish
prep time2 hours
Soak & Chill 3 hours 5 minutes
total time5 hours 5 minutes
Makes 75 Balls

Ingredients

  • 1 Cup (109 g) chopped pecans
  • 1 Cup (236 ⅗ ml) bourbon
  • ¾ Cup (170 ¼ g) Butter
  • 3 Pounds (1 ⅓ kg) Powdered Sugar
  • 32 oz (907 ⅕ g) chocolate chips
  • Pecan Halves (for garnish)
  • flake salt (for garnish, optional)

Instructions
 

  • Chop 1 cup of pecans and toast them in a dry skillet for 3 to 4 minutes, stirring constantly so they do not scorch. 
    1 Cup chopped pecans
    Pecans being toasted in a metal skillet with visible salt or seasoning on their surface, perfectly capturing the rich aroma and golden color that comes from toasting pecans.
  • Combine the toasted pecans with 1 cup of bourbon and let them sit for a minimum of 2 hours; overnight is better if you have the time.
    1 Cup bourbon
    A white bowl filled with chopped pecans soaking in water, perfect for making bourbon balls, is placed on a rustic wooden surface.
  •  Beat the softened butter and powdered sugar together until smooth and pale, about 2 minutes on medium speed, scraping the bowl once halfway through.
    ¾ Cup Butter, 3 Pounds Powdered Sugar
    Mixer bowl with thick, pale cookie dough for bourbon balls and a paddle attachment, viewed from above on a rustic wooden surface.
  • Pour in the pecans along with any bourbon left in the bowl
    Mixer bowl with thick, pale cookie dough for bourbon balls and a paddle attachment, viewed from above on a rustic wooden surface.
    • The soak changes texture more than flavor. Stick to 2 hours for pecans with some bite left; go overnight for a softer, more bourbon-forward result.
  • Mix on low until the dough comes together evenly. It should look matte and hold together when squeezed; 
    A hand holds a small piece of raw biscuit dough with visible specks, reminiscent of the texture found in homemade bourbon balls, with blurred kitchen items in the background.
  • Using a medium scoop, portion the dough onto a parchment-lined baking sheet
    A hand holds a small piece of raw biscuit dough with visible specks, reminiscent of the texture found in homemade bourbon balls, with blurred kitchen items in the background.
  • Chill the dough for 30 minutes, then roll each portion between your palms into a smooth, crack-free ball. 
    A baking sheet lined with evenly spaced unbaked coconut macaroons and a few classic bourbon balls rests on a rustic wooden surface.
    • Don't skip this chill. Skip it and you'll be working with sticky dough instead of a clean round shape.
  • Chill the dough for 30 minutes.
    A baking sheet lined with evenly spaced unbaked coconut macaroons and a few classic bourbon balls rests on a rustic wooden surface.
  • Return the rolled balls to the refrigerator for another 30 minutes before dipping.
    A baking sheet with rows of unbaked cookie dough balls, each containing visible small chocolate chips and resembling classic bourbon balls, placed on a wooden surface.
  • Melt the chocolate chips over a double boiler, stirring often and watching the heat closely
    32 oz chocolate chips
    melted chocolate in a glass bowl on a white surface.
    • Keep the heat low and stir often. Chocolate scorches fast over a double boiler, and there's no saving it once it seizes.
  • Dip each ball fully into the melted chocolate, tap off the excess, and set it on parchment paper or a chocolate transfer sheet.
    A baking tray lined with parchment holds rows of round, chocolate-coated bourbon balls, each topped with a pecan piece.
  • Return the dipped balls to the refrigerator until the chocolate is fully set and no longer soft to the touch, 
    Chocolate-covered truffles topped with pecan pieces, reminiscent of classic bourbon balls, are arranged on a sheet of brown parchment paper on a wooden surface.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Let the balls sit at room temperature for about 15 minutes before serving so the chocolate shell and filling both soften slightly for the best texture.

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