Kentucky Derby Bourbon Balls (Print)

Rich chocolate-coated pecan bites infused with smooth bourbon, chilled for a delightful treat.

# Ingredients:

→ Nuts

01 - 1 cup pecans, finely chopped

→ Liquor

02 - 1/4 cup Kentucky bourbon

→ Confectionery

03 - 2 cups powdered sugar
04 - 2 tablespoons unsalted butter, softened

→ Chocolate Coating

05 - 8 ounces semisweet chocolate, chopped or chocolate chips
06 - 1 teaspoon coconut oil or vegetable shortening, optional for smoother coating

→ Garnish

07 - Whole pecans or extra chopped pecans, optional

# Directions:

01 - In a small bowl, combine the chopped pecans and bourbon. Let soak for at least 1 hour to absorb flavor.
02 - In a medium bowl, mix powdered sugar and softened butter until smooth.
03 - Stir in the bourbon-soaked pecans including any remaining liquid and blend well.
04 - Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up.
05 - Melt the chocolate with coconut oil if using in a microwave-safe bowl in 30-second intervals, stirring until smooth.
06 - Dip each chilled ball into the melted chocolate, coating completely. Place back on the baking sheet.
07 - Garnish with a whole or chopped pecan if desired.
08 - Refrigerate until the chocolate is set, about 30 minutes.

# Expert Tips:

01 -
  • They come together in under 30 minutes of actual hands-on work, with most time being passive chilling.
  • The bourbon is barely detectable to non-drinkers but adds a sophisticated warmth that makes people ask what you put in them.
  • One batch yields 24 pieces, so you can gift them, share them, or quietly keep a few for yourself.
02 -
  • The bourbon soak is non-negotiable—those pecans transform from bland to deeply flavored, and the timing matters more than you'd expect.
  • Chill the centers thoroughly before dipping, or they'll collapse into the warm chocolate and you'll end up with a flat, oily mess instead of a pretty ball.
  • Room temperature can affect everything; if your kitchen is warm, give the coated balls extra fridge time and work in smaller batches.
03 -
  • If you're worried about raw alcohol content, let the bourbon-soaked pecans sit uncovered for an extra 30 minutes before mixing—some of the volatile alcohol will evaporate, leaving behind only the flavor.
  • Use a fork with two tines to dip the balls; it gives you better control than a full fork and is easier than spoon-dipping.
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