I know, right?
Also yesterday was Chocolate Covered Anything Day - seriously that's a thing - so I figured it was the perfect time for a Christmas Classic.
I used Maker's 46 for this because I like the smooth buttery flavor, it goes well with the chocolate. But Buffalo Trace, with it's spicier profile, would also be nice.
These Bourbon Balls are incredibly easy to make but they do make a big ol' mess so beware.
|Just a few simple ingredients can turn into. . .|
|Look at 'em all lined up. Yeah they aren't in straight lines but give 'em a break - they're drunk!|
18 oz. Chocolate (you can use chocolate chips, melting chocolate, or a combination)
3 Tbs. Coconut Oil
1/2 Pound (2 sticks) Butter, softened
3 Pounds Powdered Sugar
1/3 Cup Bourbon*
Combine butter and powdered sugar in stand mixer using paddle attachment. Add sugar a little bit at a time unless you want your kitchen to look like a Columbian coke den. After about half of the sugar has been incorporated add the bourbon, mix well until mixture is smooth. Switch to dough hook and continue add the sugar until all of it has been incorporated. Dough should be a smooth Play-Doh like consistency.
Using a small dough scoop or a Tablespoon scoop the sugar dough onto wax paper or waxed paper. Shape each into a ball and chill in the refrigerator for at least two hours.
Melt your Chocolate in a double boiler over medium heat until smooth. Add Coconut Oil and stir in until completely melted into the chocolate. Turn the heat to lowest setting.
Dip each Bourbon Ball into melted chocolate and place on waxed paper. Promptly top each one with a Pecan. (It would be helpful to have two people here. One for dipping and one for topping.)
Allow to rest at room temperature until chocolate has hardened. Place in airtight containers and place somewhere cool and dark. i.e. the basement, any un-heated room, or even the refrigerator.
*You can always add a bit more Bourbon (up to another 1/4 Cup) Just be sure to add more powdered sugar.