These chocolatey confections are what editor-at-large Shane Mitchell calls Southern truffles—”boozy and dangerous to the bone.” Her household historically made them as a vacation deal with, however the bourbon balls recipe now not has a timestamp. We discover that the chocolate maker Callebaut makes particularly nice sprinkles, however in case you’re not nostalgic about that ingredient, strive swapping them out for crushed nuts; or change vanilla wafers for chocolate ones.
Featured in: “A Southern Christmas North of the Mason-Dixon.”
Bourbon Balls
Boozy and dangerous to the bone.
Yield: makes 28
Time:
25 minutes
Elements
- ¼ cups mild corn syrup
- 3 tbsp. bourbon, plus extra to style
- 1 cup finely chopped pecans
- 3 tbsp. cocoa powder
- 28 vanilla wafers, finely floor (about 1 cup)
- ¼ cups small chocolate sprinkles, plus extra as wanted
Directions
- In a small bowl, stir collectively the corn syrup and bourbon (for boozier taste, add as much as 2 tablespoons extra bourbon); put aside. In a big bowl, stir collectively the pecans, cocoa powder, and vanilla wafers. Add the reserved corn syrup combination and stir till you may have a sticky, barely gritty uniform mass. Utilizing moistened fingers, pinch off 1 scant tablespoon and roll it right into a 1-inch ball, then switch to a parchment-lined baking sheet; repeat with the remaining bourbon balls.
- To a shallow bowl, add the sprinkles and some of the balls and roll gently to coat. Switch the balls to paper sweet cups or a platter, then repeat with the remaining balls, including extra sprinkles to the bowl in case you run out. Serve at room temperature. (Bourbon balls will hold, refrigerated or saved in a cool place, for as much as 2 weeks.)
