Dark Chocolate Bourbon Balls Recipes

CHOCOLATE-BOURBON TRUFFLES

Steps:

• Set a stainless steel mixing bowl over a pan of boiling water to make a double boiler. Put chocolate, cream and salt in bowl and heat until chocolate is completely melted, about 15 minutes.
• Add vanilla and bourbon and whisk thoroughly, until mixture is smooth and shiny. Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Use a melon baller or soup spoon to make rough 1/2-ounce spheres. Roll between cocoa-dusted palms, then in crushed nuts. Refrigerate, but don't serve them ice cold; remove from the refrigerator 10 minutes before serving.

BOURBON DARK CHOCOLATE TRUFFLES

Steps:

• Heat the cream in a medium saucepan over low heat until simmering.
• Add the dark chocolate to a heatproof bowl and pour the cream over the chocolate.
• Cover the bowl with plastic wrap and allow to stand for 5 minutes, stirring occasionally, until smooth. Stir in the bourbon.
• Transfer the chocolate to the refrigerator to cool for 1 hour or until firm.
• Using a small melon-baller, form into 1-inch balls and place on a baking sheet lined with parchment.
• Return the chocolate to the refrigerator for 15-20 minutes.
• Melt the semi-sweet chocolate in the microwave at 30 second intervals, stirring in between until smooth.
• Dip each truffle in the melted chocolate and allow the excess to drip off.
• Return the truffles to the baking sheet and decorate with pecans, if desired.
• Transfer the baking sheet to the refrigerator and allow to chill until hardened.
• Store the truffles in an airtight container at room temperature for up to 5 days.

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

DARK CHOCOLATE & BOURBON BONBONS

Steps:

• Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want.
• Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing.
• Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.

CHOCOLATE BOURBON BALLS

Steps:

• Melt butter/margarine in microwave in medium bowl Mix in sugar, nuts and bourbon.
• Refrigerate until firm.
• After chilled, shape into 1-inch balls.
• Refrigerate again until firm.
• Melt chocolate chips and half-and-half together in microwave (at medium-high (70%) for about 1-3 minutes, stirring occasionally until chips are melted) or in double boiler.
• When your mixture is homogenized, drizzle chocolate over candies.
• (You may want to let chocolate mixture cool slighly, but not to the point of solidifying.) Alternately, I believe the balls could be dipped in the sauce.
• Reheat chocolate as needed to keep it liquid.
• Chill on waxed paper.

EASY CHOCOLATE BOURBON TRUFFLES RECIPE

Steps:

• Gather the ingredients.
• Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
• Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
• Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.