Bourbon Balls Recipe

By
Sarah Baird
Sarah Baird is a contributing writer at Serious Eats.
Sarah Baird
Sarah Baird is a freelance journalist based in Kentucky. She is the author of three books: New Orleans Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Big Easy (2017), Kentucky Sweets: Bourbon Balls, Spoonbread, and Mile High Pie (2014); and Summer Squash (2015).
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Updated August 30, 2018

Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat.

Recipe Details

Bourbon Balls Recipe

Active 30 mins
Total 3 hrs 30 mins
Makes 20 bourbon balls

Ingredients

  • 1/2 cup (1 stick) unsalted butter (melted)
  • 3 1/2 cups confectioners sugar
  • 7 tablespoons top-shelf bourbon
  • 1/4 cup crushed pecans
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons whole milk
  • 20 to 30 pecan halves

Directions

  1. Combine butter, sugar, and bourbon in a bowl and beat with a wooden spoon or an electric mixer on low speed until smooth. Refrigerate mixture for one hour. Using a melon baller, form mixture into 1-inch balls. Place balls on a baking pan lined with parchment paper. Refrigerate until firm. Remove balls, wrap individually with plastic wrap, and freeze for a minimum of two hours.

  2. Combine chocolate chips and whole milk in double boiler over medium heat, stirring until melted. One at a time, use a dipping fork (or toothpick) to submerge buttercream balls in chocolate, coating on all sides.

  3. Place on baking pan lined with parchment paper, garnish with pecan half. Allow balls to completely harden before eating.

Special equipment

refridgerator, parchment paper, plastic wrap

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