I have always made bourbon balls to help endure any family event. When I was single I would pop one every time people would ask me if I was ever going to settle down....or why hadn't I met a decent guy yet. It was like a little shot of bourbon every time. And to be honest isn't every family event better with bourbon?
Now that I am married, I make them to just enjoy them. The secret is to soak your pecans in the bourbon for at least 12-24 hours. In fact, the longer you soak them the better since it helps to retain the bourbon flavor for quite a while. Be warned this adventure in cooking can take a couple of days to complete but it is definitely worth it. Oh...and if you have a stand mixer this is a great thing to use since it makes everything come together much nicer.
Ingredient list:
1 cup of pecans
1/4 cup of good Kentucky bourbon (I prefer Woodford Reserve or at least Maker's Mark)
1 bag of confectionary sugar
1 stick (1/2 cup) butter
1-2 bags of semi-sweet chips
Day One:
Take 1 cup of pecans and turn into pecan dust in the food processor. (Fortunately I live near Detroit and can buy pecan dust directly from Rocky's which is across from the Eastern Market. I have also found the pecan dust at roadside stands in Georgia but that can be quite a trip if you don't live near by.)
Take the pecan dust and put in a small jar or plastic container with a tight fitting lid. Now pour even bourbon to barely soak the pecans (usually 5 Tablespoons). If you put in too much you may need to either add more pecan dust or use more confectionary sugar in the following steps.
Day Two:
Take 1/2 cup of softened butter (preferably the real stuff) and add one complete bag of confectionary sugar. Blend together. Please note that it will still not look like anything but confectionary sugar even when you are completed blending so just have faith that it will work out at this point. Now mix the soaked pecans in with the sugar/butter blend. Mix in your stand mixer until fully incorporated and the filling looks like the inside of an opera cream (with some pecans blended in). You will now want to remove the filling from the mixing bowl and either a) spread to about 1/2" thick on a platter OR b) make into small round balls. You will need to put these into the freezer and chill into firm. This is crucial since it helps when you are dipping them into the chocolate to coat.
Day Three:
Melt a bag of semi-sweet chocolate chips (or for real decadence use dark chocolate chips). If you did use method A for the filling, you will need to cut it into small squares or rectangles which can them be dipped individually. The easist way to coat the bourbon balls is to either use a pair of chopsticks (if you are proficient with them) or use a small teaspoon to roll them into the chocolate. Place on waxed paper to harden. If possible, store in the fridge to completely harden before packing into an airtight container for longer storage in the refrigerator. The second bag of chocolate chips is your reserve bag if your primary bag of chocolate chips is used up prior to finishing up coating all the bourbon balls.
NOTE: Other uses for pecan dust are coating chicken / fish / pork and then frying or baking.
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