Chocolate-Bourbon-Fudge Balls

Chocolate-Bourbon-Fudge Balls
Iain Bagwell
Active
25 Minutes
Total
4 Hours, 25 Minutes

Yield

makes about 40 cookies (serving size: 1 cookie)

For the ultimate holiday indulgence, whip up a batch of these Chocolate-Bourbon-Fudge Balls, a trifecta of chocolate decadence and a gorgeous addition to the dessert menu. This twist on the bourbon ball is smooth and rich, with just a kick of bourbon flavor. Adding in a dusting of sea salt and a sprinkle of toasty pecans makes the treat even more special, and adults will love a bourbon-spiked holiday dessert just for them. These treats will beckon from the dessert table, enticing guests with their complex flavor. For an edible Christmas present, gift jarfuls of these treats to friends and family. Make a few batches, fill a festive container, and finish by tying a ribbon in a bow with a flourish. These delightfully tipsy, no-bake treats will be a hit. Make the mixture up to two days in advance. Store the fudge balls in the refrigerator for up to five days in an airtight container.

Ingredients

  • 2 (4-oz.) bittersweet chocolate baking bars, chopped
  • 1 (4-oz.) semisweet chocolate baking bar, chopped
  • 1 1/2 tablespoons salted butter, cubed
  • 9 tablespoons heavy cream
  • 1/4 cup bourbon
  • 2 teaspoons vanilla extract
  • 1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walkers), finely crushed
  • 1/2 teaspoon fine sea salt
  • 2 cups finely chopped toasted pecans

How to Make

  1. Combine chopped bittersweet chocolate, semisweet chocolate, and butter in a large glass bowl. Cook cream and bourbon in a small saucepan over medium until mixture is hot but not boiling, 3 to 4 minutes. (Bubbles will form around the edge.) Pour mixture over chocolate. Let stand 1 minute.
  2. Stir chocolate mixture until melted and smooth. (If mixture doesn’t melt completely, microwave on HIGH 30 seconds to 1 minute, stirring after 30 seconds.) Stir in vanilla. Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
  3. Shape mixture into about 40 (1-inch) balls. Sprinkle each ball with a very small amount of sea salt, and coat balls in chopped pecans. Place on wax paper-lined baking sheets, and chill 1 hour. Refrigerate in an airtight container up to 5 days.