Chocolate Bourbon Balls

Chocolate Bourbon Balls could be just the dairy free recipe you've been looking for. For 31 cents per serving, you get a beverage that serves 50. One serving contains 73 calories, 1g of protein, and 4g of fat. This recipe is liked by 1539 foodies and cooks. It is brought to you by Brown Eyed Baker. A mixture of bourbon, powdered sugar, vanilla wafer cookies, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Chocolate-Bourbon Balls, No-Bake Chocolate Bourbon Balls, and Chocolate Bourbon Balls- Three Ways are very similar to this recipe.

Servings: 50

 

Ingredients:

½ cup bourbon

3 tablespoons light corn syrup

1 cup pecans, finely ground

½ cup powdered sugar, sifted

6 ounces semisweet chocolate, broken into pieces

2½ cups vanilla wafer crumbs (Nilla wafers)

Equipment:

bowl

microwave

aluminum foil

wax paper

Cooking instruction summary:

1. Place cookie crumbs, powdered sugar and ground pecans in a large bowl and stir to combine.2. Melt the chocolate in the microwave (30 second increments at 50% power, stirring after each, until completely melted and smooth). Stir in the bourbon and corn syrup. Add the chocolate mixture to the dry mixture and stir well to combine. Let sit for 30 minutes. Place some granulated sugar in a small bowl and set aside.3. Roll the mixture between your palms into 1-inch balls (I used my small cookie scoop), then roll in the granulated sugar to coat. Place the balls in an airtight container, separating layers with aluminum foil or wax paper, and allow flavors to develop by sitting at room temperature overnight. Place in small paper cups to serve, if desired.

 

Step by step:


1. Place cookie crumbs, powdered sugar and ground pecans in a large bowl and stir to combine.

2. Melt the chocolate in the microwave (30 second increments at 50% power, stirring after each, until completely melted and smooth). Stir in the bourbon and corn syrup.

3. Add the chocolate mixture to the dry mixture and stir well to combine.

4. Let sit for 30 minutes.

5. Place some granulated sugar in a small bowl and set aside.

6. Roll the mixture between your palms into 1-inch balls (I used my small cookie scoop), then roll in the granulated sugar to coat.

7. Place the balls in an airtight container, separating layers with aluminum foil or wax paper, and allow flavors to develop by sitting at room temperature overnight.

8. Place in small paper cups to serve, if desired.


Nutrition Information:

Quickview
72k Calories
0.61g Protein
3g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
72k
4%

Fat
3g
6%

  Saturated Fat
1g
7%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
0.26mg
0%

Sodium
23mg
1%

Alcohol
0.8g
4%

Get Enough Of These
Protein
0.61g
1%

Manganese
0.13mg
7%

Copper
0.07mg
3%

Vitamin B1
0.04mg
3%

Fiber
0.54g
2%

Magnesium
8mg
2%

Phosphorus
16mg
2%

Iron
0.27mg
1%

Folate
5µg
1%

Zinc
0.19mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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