These bourbon balls only take 15 minutes of prep and you can make them days (or weeks) in advance, and just one appliance is dirtied!
Prep Time15 minutesmins
Chill Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: No-Bake Balls, Cookie Dough & Truffles
Cuisine: American
Keyword: bourbon balls, bourbon balls recipe
Servings: 24servings
Calories: 97kcal
Author: Averie Sunshine
Ingredients
one 11-ounce box Nilla Wafersfinely ground (reserve about 8 wafers that you don’t grind)
1cupconfectioners’ sugarplus more for dredging
⅓cupunsweetened cocoa powder
¼cupbourbonor as necessary (rum may be substituted)
1teaspooncinnamonor to taste
¼ to ½teaspoonground gingeror to taste
pinchsaltoptional and to taste
about 1/4 cup light corn syruphoney, agave, or molasses may be substituted
Instructions
To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need ‘firm up’ the mixture later) and blend on high speed until they’re finely ground.
Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.
Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.
Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.
Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.
Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp. Will keep airtight for many weeks in the fridge.