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These decadent chocolate bourbon balls are a no-bake treat that packs a boozy wallop. They are a lovely addition to your Kentucky Derby party or any holiday cookie tray.
I love serving little candies that are just for the adults. They always feel indulgent and special and when they are as easy as these decadent chocolate bourbon balls why not make them often!
Bourbon balls were originally created by Ruth Hanley Booe in 1938 for her candy company in Kentucky. They were a big hit and the candy company is still family-owned and operating today.
More Kentucky Derby Recipes:
These decadent chocolate bourbon balls are a delicious, boozy, no-bake treat that makes a lovely addition to your Kentucky Dery party menu or holiday cookie tray.
2 cups ground chocolate wafer cookies (about 8 ounces)
1 cup finely ground toasted pecans
8 ounces bittersweet chocolate, chopped
½ cup heavy cream
¼ cup light corn syrup
1 teaspoon instant espresso powder
½ teaspoon cinnamon
⅓ cup bourbon
1 cup superfine sugar for coating
Maraschino cherries, dried well and cut in half for garnish (optional)
In a large bowl, combine the crushed cookies and pecans.
In a medium glass bowl, stir together the chocolate, cream, corn syrup, espresso powder, and cinnamon.
Microwave the chocolate mixture in 30-second increments, stirring well after each cycle until melted. Remove from the microwave and allow to cool for 2 minutes.
Whisk in the bourbon until the mixture is smooth.
Use a spatula to scrape the chocolate mixture into the bowl of cookie crumbs.
Fold together until fully combined. Chill for 30 minutes.
Pour the superfine sugar onto a shallow dish.
Use a small cookie scoop to form the chocolate mixture into balls.
Roll in the sugar and garnish with a cherry half.
Place in a candy cup on a baking sheet or on a parchment-lined baking sheet until firm.
Store in an airtight container in the refrigerator for up to 1 week.