Belgian Chocolate Bourbon Balls

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To commemorate the series-ending of Desperate Housewives I’ve brought out a favourite no-bake cookie recipe that is a perfect Adults-Only dessert idea. My Belgian Chocolate Bourbon Balls are a super addition to any cookie baking day you may be planning as they are super easy to make while the other cookies bake away in the oven.

Recently I made them for an Easter alternative cookie just to shake up the dessert selections. They were such a hit, and freeze so well, that I decided to make them once again for the Manitoba Food Bloggers Bake Sale benefiting Jamie Oliver’s Food Revolution Day. I dedicate this recipe to my mother, who always went the extra mile for my Bake Sales throughout the years.

Using just 6 Easy-to-Source Ingredients

Prep all ingredients in advance using your food processor

Once you add the melting Belgian chocolate using a mixer the dough consistency will look like this

My “Martha” and I make very consistent sized balls together

And just because there isn’t enough sugar content in these already… don’t forget to roll them in sugar to finish them off perfectly

Place on parchment paper lined pan and freeze for a couple hours before you place them in an air-tight container for future use as needed

Chocolate Bourbon Balls make a great gift too!
(photo credit to http://shelzolkewich.com/)

And now for the recipe so that you can get started!

Anna’s Belgian Chocolate Bourbon Balls
Yield: 4 dozen balls

2 1/2 cups Vanilla Wafers, crumbled
(1 box Nilla Wafers, or make from scratch)

1/2 cup White Sugar

1 cup Pecan halves, finely ground

6 oz. Belgian Chocolate wafers, melted

1/2 cup Jim Bean Bourbon

3 tablespoons Light Corn Syrup

____________________________________________________________

1. Add all dry ingredients to mixing bowl.

2. Carefully melt the chocolate wafers in a double boiler.

3. Remove chocolate from stove, stir in bourbon and corn syrup.

4. Add chocolate mixture to the dry ingredients and allow to sit at room temperature for 30 minutes.

5. Roll dough into uniform 1-inch balls, and then roll them in sugar to coat. I love to use my OXO Gelato scoop for perfect sized balls every time.

6. Place balls in air-tight container and store at room temperature for up to 45 days. Or freeze on flat baking sheet for 2 hours, and place in air-tight container.

And for an interesting variation…

If you double or triple the recipe, and happen to run out of steam part way through rolling the balls,
you can refrigerate the dough which will make it crumbly.
And Voila! L.M.F.A.O. Bourbon Chocolate Crumble is born!

Place the mixture back in food processor to make a fine crumble that is perfect to use on sundaes,
on pancakes, over fruit, on yogurt, or even in a layered cake filling.

Enjoy!

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About GoodToGreat Public Speaking Training

Hi, I’m Anna Coleshaw-Echols and I would like to cure the world of their fear of public speaking. I believe it can be done in just six weeks if you follow my Giving the Gift guidelines. Ask yourself… Are my past experiences the root cause of my public speaking fear today? Can I leave those experiences in the past, treating them as learning experiences and not reasons for fear? And if the answer is no, then ask yourself what would it take for you to leave those memories once and for all in the past?

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