MAPLE-PECAN BOURBON BALLS
The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 45m
Yield About 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
- Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
- Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
- Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams
BOURBON STREET BALLS WITH PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h30m
Yield 24 to 30 balls
Number Of Ingredients 6
Steps:
- Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
- Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.
Nutrition Facts : Calories 178, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 16 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
BOURBON STREET BALLS WITH PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 24 to 30 balls
Number Of Ingredients 6
Steps:
- Roughly chop the pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine ground pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!
Nutrition Facts : Calories 178, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 16 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
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FUDGY PECAN BOURBON BALLS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 4 hrs
- Place chocolate in a medium bowl. Bring heavy cream and bourbon just to a simmer in a saucepan over medium. Remove from heat, and pour cream mixture over chocolate. Let stand 1 minute; stir vigorously until cream and chocolate are thoroughly blended. Let mixture cool 15 minutes. Cover with plastic wrap, and chill until firm, about 2 hours. (If you cannot make the truffles immediately, the mixture will keep, covered, in the fridge up to 1 week.)
- Working quickly and using a small warmed teaspoon (dipped into hot water and then dried), scoop chilled chocolate mixture by 2-teaspoon portions, and shape each into a ball. Place each ball on chopped pecans. Once the plate is filled, wash hands and roll balls in pecans to completely cover. Transfer balls to a parchment paper-lined baking sheet. Repeat with remaining chocolate mixture and pecans.
- Chill balls until firm, about 1 hour. (Or freeze until firm, about 10 minutes.) Enjoy them now, gift them, or store in an airtight container in the refrigerator up to 1 week.
PECAN BOURBON BALLS RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 5 mins
- Prepare the Buttery Toasted Pecans: Preheat oven to 325°. Toss together butter and pecans. Spread pecans in a single layer in a jelly-roll pan; bake 25 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and sprinkle with salt and pepper, tossing to coat. Cool completely. Store up to 1 week.
- Prepare the Bourbon Balls: Stir together first 6 ingredients. Shape into 1-inch balls. Roll in powdered sugar or coarsely chopped Buttery Toasted Pecans. Refrigerate up to 2 weeks.
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