Bourbon Balls…or Rum Balls…or Brandy Balls…or…
Ingredients
- 2 3/4 cups vanilla wafer crumbs
- 1 cup hazelnuts toasted and roughly chopped
- 1 cup icing sugar powdered sugar
- 4 tablespoons cocoa powder
- 3 tbsp dark corn syrup or honey
- 1 cup bourbon or other favorite spirit
- 12- 16 ounces of good quality chocolate
Instructions
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Mix together the cookie crumbs, hazelnuts, icing sugar, cocoa, corn syrup and bourbon well and roll into 1 inch balls. Place the balls on a parchment lined cookie sheet as you form them and chill in the fridge for at least an hour.
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When balls are fully chilled, in a double boiler melt the chocolate in a double boiler.
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Do not let the chocolate overheat. Melt it very gently over slowly simmering water. You want the chocolate just at its melting point before you dip the bourbon balls. Higher temperatures can cause the chocolate to develop white spots when it’s fully cooled.
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Keep the chocolate over the hot water even when you remove it from the stove. I simply use two forks to roll the balls around in the chocolate one at a time; the fork also allows excess chocolate to drip easy away.
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Drop onto a parchment or waxed paper lined cookie sheet and let the chocolate cool at room temperature.
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Store the balls in an airtight container.
Recipe Notes
Some brands of vanilla cookies may be a bit less absorbent so don't be afraid to add more cookie crumbs if necessary.
You can also try placing the mixture into the fridge for a half hour or more to let the bourbon absorb and the mixture to chill a little before rolling into balls.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.