Fudgy Bourbon Balls
User Reviews
4.5
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Prep Time
15 mins
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Chill Time
1 hr
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Total Time
1 hr 15 mins
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Servings
24 servings
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Calories
97 kcal
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Cuisine
American
Fudgy Bourbon Balls
Description
The recipe involves processing Nilla wafers until finely ground, then mixing with confectioners’ sugar, unsweetened cocoa powder, bourbon, cinnamon, ground ginger, and a touch of salt if desired. Light corn syrup is added to bind the ingredients, aiming for a consistency like wet sand that holds together when squeezed. Adjustments in corn syrup or bourbon quantities are made to achieve the correct firmness.
After shaping the mixture into approximately 3/4-inch balls, each is rolled in confectioners’ sugar to create a coating that softens slightly over time. The balls are refrigerated for one to two hours to chill and set. These treats have a fudgy texture with pronounced cocoa and bourbon notes, balanced by warming spices, making them suitable for festive occasions or casual snacking.
Ingredients
- nilla wafers finely ground (reserve about 8 wafers that you don’t grind, one 11-ounce box
- 1 cup confectioners’ sugar plus more for dredging
- ⅓ cup cocoa powder unsweetened
- ¼ cup bourbon or as necessary (rum may be substituted)
- 1 teaspoon cinnamon or to taste
- ¼ to ½ teaspoon ground ginger or to taste
- pinch salt optional and to taste
- light corn syrup honey, agave, or molasses may be substituted, about 1/4 cup
Instructions
- 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.
- Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.
- Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp. Will keep airtight for many weeks in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 97kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 60mg | 3% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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