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–+ servings

Irresistible Chocolate Whisky Balls

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Total time9 hours 15 minutes
Ingredients Method Equipment

Ingredients
 
 

  • 1 cup Pecan nuts or walnuts
  • ¾ cup Bourbon Whisky
  • 2 cup Vanilla Wafer Crumbs
  • ¼ cup Cocoa powder Dutch-processed
  • ¼ cup powdered sugar
  • ¼ cup light corn syrup
  • ½ Cocoa powder or Chocolate Jimmies
  • 1 pinch of salt

Step by Step
 

  1. In a small bowl, pour ½ cup of whisky over the pecans. Cover and soak the pecans overnight.
  2. Spread out the pecans on a cookie sheet and bake at 350° F (180°C) until lightly toasted - approximately 15 minutes. Let them cool and then chop finely.
  3. Process the vanilla wafers in a food processor until they are crumbled. Add in the cocoa, powdered sugar, light corn syrup, ¼ cup whisky, and cooled pecans. Pulse until combined.
  4. Use a cookie scoop or your hands to measure out the balls to not more than 1 inch each. Roll them to tight balls and shape them into evenly round balls.
  5. Roll into chocolate jimmies, nuts, cocoa powder or other sprinkles. If the balls are a little "wet" feeling, refrigerate to dry.
Start Cooking Assistent

Equipment

Cookie Scoop

Nutrition

Serving: 1 ballCalories: 100 kcalCarbohydrates: 12 gProtein: 1 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.02 gCholesterol: 0.1 mgSodium: 39 mgPotassium: 38 mgFiber: 1 gSugar: 6 gVitamin A: 2 IUVitamin C: 0.05 mgCalcium: 4 mgIron: 0.2 mg
Author: Susan Queck
Servings: 24 balls
Course: Chocolate Treats
Cuisine: American

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