Make Ahead

Kentucky Bourbon Balls

December  1, 2010
4 Ratings
  • Serves a crowd
Author Notes

Since I am from Kentucky, it is my lot in life to love bourbon. Combining bourbon with sugar and chocolate - makes my heart go thump thump. You won't be able to keep friends away from these chocolate morsels! —acarterw

What You'll Need
  • Bourbon Centers
  • 1/8 pound Butter
  • 1 pound Powdered Sugar
  • 1/3 cup Makers Mark Bourbon
  • 1/2 pound Pecan Halves
  • Chocolate Coating
  • 1 pound Bakers Semi Sweet Chocolate
  • 1 tablespoon Butter
  1. Bourbon Centers
  2. Cream butter, powdered sugar and Makers Mark together in a standing mixer.
  3. Let mixture stand in refrigerator for 3 hours, or until hardened.
  4. Once cooled, roll into small 1 inch balls and press pecan halves on either side. Set aside on wax paper.
  1. Chocolate Coating
  2. Melt together over double boiler at low temperature. The chocolate will melt nicely if you break it into smaller pieces before putting it in the double boiler.
  3. Once the chocolate is melted, dip bourbon balls in chocolate one at a time. You want your bourbon ball to be completely covered in the chocolate.
  4. Set ball back on wax paper until chocolate is firm.
  5. Store in refrigerator. Can be made in advance.
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15 Reviews

Rita P. December 23, 2019
Just made this last night as the recipe said, I agree very runny even after i let it sit in the fridge over night, Thinking about putting a little corn starch in it to try and thicken it. Any suggestions would be appreciated.
Lauren December 8, 2019
I love this recipe, I've made it the last few christmases. The only changes I make is; toasting the pecans and then adding them to the mixer so the get broken up and incorporated into the mix. This year I'm trying a frangelico/hazelnut version as well! I may do a third batch with almonds and amaretto.

I wonder if those having an issue with runniness are adding too much butter it's less than you think? I've never had a problem.

Rita P. December 23, 2019
Would love to know how you got it thick enough to roll into a ball
Carol S. December 12, 2018
Just tried to make these and they came out too runny, I tried adding more powdered sugar and refrigerate and still runny
Mary E. November 20, 2018
These turned out so very runny. The balls melted into puddles! I’ve added more sugar & will chill overnight.
Jeannemarie December 31, 2015
After reading the recipe, it does not state any paraffin but when I read the comments it appears people are talking about paraffin in the recipe. How much is used in the chocolate coating?
Amy B. December 15, 2013
I was hoping to get the right amount of parafin. Can you post it here? Thank you. I plan on making them for Christmas....I already bought the bourbon and everything. :D
Threemealsaday December 23, 2010
We made them today and they were great. If you have a food blog send me the link and I will link our blog to it. Thanks for sharing.

The only downside is that I may have to make more.

Threemealsaday December 4, 2010
Rum balls are a favorite in our house and these look great. I have never coated ours in a chocolate coating; just sugar. We may have to change up a few this year. Oh and great pick on the right bourbon :-)
acarterw December 2, 2010
They are sinfully good! I didn't even realize the parafin might look weird to those outside my family! haha. I have watched my grandmother make them that way for years and years, just an old fashioned habit I assume. Let me know how they turn out if you make them!
Sagegreen December 2, 2010
You had me at bourbon. These look sinfully good! I had wondered about the parafin, too.
acarterw December 2, 2010
This is my grandmother's recipe and she does put paraffin in the chocolate, you really don't need it. I am going to omit it from the recipe because it is a bit old fashioned :) Thanks for raising the question!
Rita P. December 23, 2019
Please could you tell me what I am doing wrong, why are they runny?
ellenl December 2, 2010
Is this an error? Do you really put parafin in these or should it be something else?
Tammy S. December 22, 2016
You can use paraffin, but I use a teaspoon or two of Crisco and mine always turn out great.