I have a love-hate relationship with bourbon balls. I love to eat them but hate to buy them. I shared this sentiment with a friend not long ago. Their (somewhat condescending) response was. “Dude, you know you can make them yourself.”

So I set myself to the task of finding a good recipe. Turns out, there are dozens out there. Who knew? Well, more people than I thought, I guess. So, after an exhaustive 45 minutes of Pinterest and Google searches, I narrowed it down to two versions, each one using a unique set of ingredients. I decided to try them both.

In the spirit of full disclosure, Angie (my wife) did the lion’s share of the work, although I did serve as a slightly above average sous chef. We followed both recipes closely, except as noted. We also added a sprinkling of coarse sea salt to a few from each version. Good decision!

Recipe One

By Christin Mahrlig at Spicy Southern Kitchen

Read her full article here. She’s an excellent writer, and the website is full of great southern recipes, so it’s well worth your time to have a look.  These are the ones with the pecan on top. They taste as good as they look!

What You’ll Need

• 1 cup finely chopped pecans
• 5 tablespoons bourbon
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 3 cups semi-sweet chocolate chips
• 3 tablespoons shortening
• 30-40 pecan halves

How to Make Them

1. Combine the chopped pecans and bourbon in a small bowl. Cover and let sit at room temperature for at least 1 hour or overnight.
2. Beat butter with an electric mixer and gradually add powdered sugar. Once the mixture has completely come together, add pecan-bourbon mixture and mix. If the mixture is too soft, add a little more sugar.
3. Use a small ice cream scoop or a teaspoon measuring spoon to form slightly larger than 1-inch balls Place them on a baking sheet lined with parchment paper or wax paper and refrigerate until firm, at least 1 hour.
4. Melt chocolate chips and shortening in a heavy-bottomed saucepan over low heat, stirring constantly. Once smooth, start dipping the balls into the chocolate mixture using a toothpick or wooden skewer. Place back on the baking sheet and top with a pecan to cover the hole.  
5. Return bourbon balls to the refrigerator to set the chocolate.
6. Set out 15-20 minutes before serving to soften the chocolate. 
7. Store in an air-tight container.

Recipe Two

By Epicurious

Click here for the full article. Epicurious is a go-to place for lots of ideas and recipes – more than 33,000 – according to their website. These are the ones without the pecan on top. 

What You’ll Need

• 2 cups crushed vanilla wafers (about 8 ounces)
• 1 cup finely chopped toasted pecans
• 8 ounces bittersweet chocolate
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 teaspoon ground cinnamon
• 1/3 cup bourbon

Optional coatings:

• Finely ground vanilla wafers
• Finely chopped pecans or other nuts
• A dusting of cocoa powder, cinnamon sugar, or confectioner’s sugar

How to Make Them

1. Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
2. In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
3. Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. We added a few extra vanilla wafers to make the mixture a little firmer. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about two teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

• 

• 

• 

The Bottom Line

Wow! What a great tasting, fun to make, and slightly boozy treat. We made ours on a Sunday morning while waiting for NFL football to start – a much better way to spend time than catching up on social media or cleaning the house.

These are a big hit with friends and family, too. Although they are pretty evenly split over which version they like the best, everyone ate more than one of each – always a good sign. Angie’s favorite was the one with the pecan on top, and mine was with the various coatings. We both like the addition of sea salt.

So here’s the bottom line. I wouldn’t say I’ll never buy bourbon balls again. But it’s nice to know that if you have a couple of extra hours, a little ambition, and a spouse or friend who knows their way around a kitchen, you really can make them yourself. Best of all, homemade versions made with love are always better!