Fudgy Bourbon Balls Food
FUDGY BOURBON BALLS
This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They'll keep for up to two weeks stored at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 8h15m
Yield 4 dozen balls
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
- In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
- Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.
FUDGE RUM BALLS
These freeze REALLY well. I like to make them a month or so before Christmas so if an unexpected party comes up or I need a last minute gift, they are ready to go. They also ship really well.
Provided by Marg CaymanDesigns
Categories Candy
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease and flour 13x9x2 inch pan.
- Prepare, bake and cool cake following package directions.
- Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
- Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
- Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
- Tip: you can also roll them in coconut.
Nutrition Facts : Calories 165.4, Fat 6.7, SaturatedFat 1.1, Sodium 177.1, Carbohydrate 26.7, Fiber 1.2, Sugar 18.2, Protein 1.9
NO-BAKE MINI RUM BALLS
Time 1h20m
Number Of Ingredients 7
Steps:
- In food processor, combine pecans and vanilla wafer cookies. Pulse until finely chopped. Add 1/2 cup (125 mL) icing sugar, cocoa powder, brown rice syrup, rum and vanilla extract. Pulse about 1 min., or until thoroughly combined. Transfer cookie mixture to bowl.
- Roll 1 level tbsp (15 mL) portions of cookie mixture into balls. Place in wax paper-lined sealed container; chill 1 hr., or overnight. Roll balls in remaining icing sugar before serving.
Nutrition Facts : Calories 100, Fat 4, Carbohydrate 18, Sugar 11, Protein 1, Fiber 1, Sodium 50
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- Combine chocolate animal crackers and pecans in a large food processor. Process until pecans are finely ground.
- Add bourbon, powdered sugar, cocoa powder, and honey to the food processor and process until everything is well combined and smooth.
- If desired (or if the dough seems loose and wet), let rest at room temperature, covered, for at least 30 minutes, and up to 4 hours, to let the mixture absorb the liquid completely.
- Scoop dough into 1-inch or 2-teaspoon balls - but really, whatever size you would like. Roll them in granulated sugar or other toppings. Store in an airtight container, at room temperature. (Or you can store them uncovered for a little while if you want them to develop a crust.) Bourbon balls keep for at least a month, if you don't eat them all by then.
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- 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.
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- To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need ‘firm up’ the mixture later) and blend on high speed until they’re finely ground.
- Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.
- Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.
- Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.
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