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Recipe Summary
Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
252 calories; protein 2.3g; carbohydrates 31.3g; fat 13.9g; cholesterol 10.2mg; sodium 27.6mg. Full Nutrition
Most helpful positive review
This is how I fixed them. The only thing is I roll them out and put tooth picks in them then freeze for an hour or so until very hard. Then I just peel them off the paper and dip in the chocolate one at a time. After they cool I take out the tooth picks. If they get soft just pop back in the freezer. Read More
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(217) Most helpful critical review
I love bourbon and almost everything with it but I must admitt to being disappointed with these. I used good quality bourbon and chocolate but I thought they were too sweet and too dry. Might try again with some tweeks. Read More
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(16) Reviews: Most Helpful
This is how I fixed them. The only thing is I roll them out and put tooth picks in them then freeze for an hour or so until very hard. Then I just peel them off the paper and dip in the chocolate one at a time. After they cool I take out the tooth picks. If they get soft just pop back in the freezer. Read More
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(217) Trust me. This is the bourbon ball recipe. Make sure to buy quality Kentucky bourbon. Half the fun is sipping away while making them! I know many other recipes like to use corn syrups and such, but I've only tried them this way (I've made them many times before) and I like the straight simple ingredients best. Cheers! Read More
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(162) 
I solve the melting problem by forming the balls, placing them on a cookie sheet lined with wax paper, and chilling them in the freezer for a few minutes before I dip them in the chocolate. There's really no way around it, though, you will have to work quickly in the chocolate and it takes a little practice before it gets easy. Read More
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(129) Advertisement
I've used this same recipe for over twenty years and it's by far the best and most reliable. The only things I'd add is to melt a half-stick of paraffin with the chocolate so that the chocolate doesn't scorch as easily and to make the finished product shinier. I also use toothpicks to dip each ball into the chocolate mixture so that the process goes more quickly. When the chocolate dries slightly I twist and pull the toothpick upward to remove it then dip a spoon into the chocolate and dab each ball with the spoon. I've seen some people cover the toothpick hole with a pecan (as the photo in the main recipe shows) but sometimes the extra nut detracts from the overall creaminess of the bourbon ball and the chopped walnuts inside each ball provide plenty of a nutty taste. I've packaged these treats in Christmas tins as holiday gifts and they are ALWAYS a huge hit! Read More
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(86) very good this is the recipe I have always used. Just a note for those who aren't aware...the longer these sit the stronger they get Read More
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(55) 
This is very similar the bourbon ball my grannie made for Christmas while I was growing up in Kentucky. A good bottle of fine Kentucky bourbon is a must to make great bourbon balls. I made a batch with this recipe and everyone loved them. Great recipe! Read More
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(51) Advertisement
These are FABULOUS and easy to do. After reading the reviews, I followed the recipe but doubled it, and used unsalted butter and a stand mixer. Here’s what I did: Beat butter on high until creamy. Stop mixer, add powered sugar and “stir” to combine. Increase speed to high and beat until it is fine, dry and crumbly (like pie dough before the water). Add the bourbon-infused pecans and stir until mixed (will look like stiff cookie dough). My pecans soaked for 5 days, absorbed most of the bourbon and doubled in size. Chill in fridge for a short while. Form into small balls (1/2” to 5/8” wide made about 65 balls). My palms became sticky but I scraped them clean with a spoon. The balls will also be sticky, so put them in the freezer to harden. After 15-30 min you can quickly roll them again and they will become smooth and round. Keep in freezer until you’re ready to dip them. Melt chocolate (I used unsweetened with short bursts in the microwave, stirring often). Insert toothpick 1/4” into frozen ball and dip part way into the melted chocolate while spooning some over the top. Using the spoon for support, lift the ball and place on waxed paper. Remove toothpick after a few minutes and put in refrigerator. I covered the toothpick hole with a dab of chocolate but next time I’d like to pipe on a holly leaf and red berries. I also used melted white chocolate chips but had to add Paramount Crystals to thin the chocolate. Thank you, I'll make these again !! Read More
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(46) 
I made these for Christmas because they are one of my Dad's favorites!! I added a bit more bourbon; that's the way daddy likes them!! Read More
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(39) 
These are marvelous! I suspect that the folks who've had trouble making the filling have not worked with fondant before thus the directions may be a little too simplistic. I would add "with a mixer, blend the butter and powder sugar. This will produce a lumpy powdery mixture. Then, work this mixture together with your hands, kneading it to a stiff dough-like consistency." It is also important to note that 2 cups of powdered sugar do not equal 16 oz. You must go by weight, which isn't too difficult if you purchase a 2 pound bag of powdered sugar and eyeball it. We made a triple batch of these and the sugar quantity when tripled was still dead on correct. Soaked our coarsely ground nuts for a few days in a mason jar using Maker's Mark, then drained them quickly when adding to the filling. Good bourbon is definitely important! I do not normally enjoy bourbon balls, or bourbon in general for that matter, but these are great! We made them for my father's 70th birthday and he is very pleased! Read More
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(35) I love bourbon and almost everything with it but I must admitt to being disappointed with these. I used good quality bourbon and chocolate but I thought they were too sweet and too dry. Might try again with some tweeks. Read More
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(16) 
