Bourbon Balls...or Rum Balls...or Brandy Balls...or...

Thursday, December 6, 20122comments

Bourbon Balls...or Rum Balls...or Brandy Balls...or...
Bourbon Balls...or Rum Balls...or Brandy Balls...or...
This is one of my favorite treats that Spouse makes at Christmas time. I'm partial to a drop of Scotch myself but I am not one to turn down many good spirits. These very simple treats are super easy to put together and you can make them in a number of variations to suit you own taste with your own favorite tipple. Use rum or another favorite spirit instead of the bourbon, change the hazelnuts to pecans or whatever you nuts you like. Add rye whiskey with chopped cherries or other dried fruits, brandy and white chocolate chunks, coconut with coconut rum, whatever you like and think would work well together to make your own signature version ; let your imagination and personal taste be your guide to what will become one of your favorite holiday treats too. These yummy morsels are also perfect for gift giving and should be made at least a day in advance to let the flavors meld together properly.


  • 2 3/4 cups vanilla wafer crumbs
  • 1 cup toasted, roughly chopped hazelnuts
  • 1 cup icing sugar (powdered sugar)
  • 4 tablespoons cocoa powder
  • 3 tbsp dark corn syrup or honey
  • 1 cup bourbon (or other favorite spirit)

Mix together well and roll into 1 inch balls. Place the balls on a parchment lined cookie sheet as you form them and chill in the fridge for at least an hour.

When balls are fully chilled, in a double boiler melt:
  • 12- 16 ounces of good chocolate

Do not let the chocolate overheat. Melt it very gently over slowly simmering water. You want the chocolate just at its melting point before you dip the bourbon balls. Higher temperatures can cause the chocolate to develop white spots when it's fully cooled. Keep the chocolate over the hot water even when you remove it from the stove. I simply use two forks to roll the balls around in the chocolate one at a time; the fork also allows excess chocolate to drip easy away. Drop onto a parchment or waxed paper lined cookie sheet and let the chocolate cool at room temperature. Store the balls in an airtight container.

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+ comments + 2 comments

Bobbi
December 6, 2012 at 1:54 PM

I usually place a good quality tooth pick into balls before chilling and use it to dip the balls with, its up to you if you remove it when cooled or leave in, especially if serving with party favors

December 7, 2012 at 12:52 PM

Bourbon balls are all the rage here - but of course, we live in Bourbon country =)

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