![Bourbon Balls](https://cdn.statically.io/img/www.foodandwine.com/thmb/u1M_Ahfe8dp-HwcZ_9PHangnzBY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Bourbon-balls-FT-RECIPE0424-4736aae009f14c3ca33905e6f8390491.jpg)
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensaring / Prop Styling by Julia Bayless
These no-bake chocolatey treats are a classic sweet Southern snack, especially in May, around the Kentucky Derby.
Notes from the Food & Wine Test Kitchen
Adding a teaspoon of coconut oil or vegetable oil to the chocolate when melting it helps the chocolate melt smoothly and makes it easier to coat the bourbon balls. Be sure the chocolate cools completely before serving.
Ingredients
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3 cups finely ground chocolate cookie crumbs, from 14 ounces of chocolate wafer cookies (such as Goya or Oreo)
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Pinch of kosher salt
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1 teaspoon finely ground espresso powder
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1 cup powdered sugar
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1/4 cup unsweetened cocoa powder
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1/2 cup bourbon
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2 tablespoons light corn syrup
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12 ounces bittersweet chocolate, chopped
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1 teaspoon coconut oil or vegetable oil
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36 pecan halves, roasted
Directions
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Whisk together cookie crumbs, salt, espresso powder, powdered sugar, and cocoa powder in a large bowl until evenly combined. Whisk corn syrup and bourbon together in a small bowl, then stir into the dry mixture until the dough is moistened throughout.
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Shape into 1-inch balls and place balls on a baking sheet lined with parchment. Freeze for 15 minutes.
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Meanwhile, bring a saucepan half filled with water to a simmer over medium heat. Place the chocolate and oil in a medium heat-safe bowl and place it over the pan until the chocolate is mostly melted, about 3 to 5 minutes. Remove from the heat and stir the chocolate until it is glossy and smooth.
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Using a fork or toothpicks, dip each bourbon ball in the melted chocolate, then return it to the baking sheet. Place a pecan half on top of each bourbon ball. Refrigerate the bourbon balls to set the chocolate, about 15 minutes, before serving.