Bourbon Balls

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Chocolate, bourbon, and pecans make these candies a sophisticated treat.

Chandra Ram

Published on April 24, 2024

Tested by

Food & Wine Test Kitchen

Bourbon Balls — Photo:
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensaring / Prop Styling by Julia Bayless

Active Time:

40 mins

Total Time:

1 hr

Yield:

36 bourbon balls

These no-bake chocolatey treats are a classic sweet Southern snack, especially in May, around the Kentucky Derby.

Frequently Asked Questions

What are bourbon balls?

Bourbon balls are a rich candy invented in 1938 by the Rebecca Ruth Candy Company in Frankfort, Kentucky. Since then, people have created several different bourbon ball recipes. This recipe relies on mixing ground chocolate wafer cookies with bourbon, sugar, and cocoa powder. A bit of espresso powder sharpens the flavors of the chocolate and bourbon.
What is the best way to roast nuts?

Though you can roast the pecans in this recipe or any nuts in a skillet on the stove over medium-low heat, or even microwave them in one-minute increments, we prefer to use a low (300°F) oven to coax out the aromatic and deeply flavorful oils inside while lightly browning the outsides. This will yield a toasty, buttery, earthy nut. Be sure to stir them occasionally while roasting so they cook evenly inside and out.

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.

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Ingredients

3 cups finely ground chocolate cookie crumbs, from 14 ounces of chocolate wafer cookies (such as Goya or Oreo)
Pinch of kosher salt
1 teaspoon finely ground espresso powder
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 cup bourbon
2 tablespoons light corn syrup
12 ounces bittersweet chocolate, chopped
1 teaspoon coconut oil or vegetable oil
36 pecan halves, roasted

Directions

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.
Shape into 1-inch balls and place balls on a baking sheet lined with parchment. Freeze for 15 minutes.
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.
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.

Bourbon Balls

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Ingredients

Directions

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