Bourbon Balls

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Lissy Serena Bourbon Balls-Since we are just beginning #Choctoberfest, I figured why not go with something really good. I’ve never been known to pass up a dessert with a little bit of liquor in it. Especially with the holidays coming, and at this time of year, it seems everything you can think of comes out of the woodwork.

Most of the time these little delights have rum in them. But there is just something I love about the flavor of a really good bourbon in my desserts. I was surfing around online and saw a few recipes that all directed me to the Mast Brothers. They have a chocolate bourbon ball recipe that will knock you on your rear! Holy cow! Their main piece of advice is to test the bourbon extensively for flavor during all times of the recipe creation. Good thing the recipe was short, or we may have not made it to the end.

After trying the recipe a few times, we made some changes to it. And at the end we rolled these balls in a mixture of confectioners sugar and cocoa powder. But don’t limit yourself to that. You could easily roll them in the remaining vanilla wafers combined with pecans. Or even just cocoa powder.

Next time I make these, I want to try rolling the mixture out, cutting it into squares and dipping them in tempered chocolate.

And last but not least tip for this recipe. Only use really good bourbon that you love. It’s extremely strong, and there is no sense in having to tolerate bad bourbon.

Bourbon Balls

Bourbon Balls


  • 2 cups vanilla wafer cookies
  • 1/2 cup pecans
  • 1/2 cup confectioners' sugar plus 1/4 cup for rolling
  • 2 teaspoon cocoa powder plus 1 tablespoon for rolling
  • 1 1/2 teaspoon maple syrup
  • 1/8 teaspoon vanilla paste
  • 1/4 cup bourbon


  1. Mix cookies, pecans, confectioners' sugar, and cocoa powder in a food processor.
  2. Add maple syrup, vanilla paste and bourbon to combine.
  3. Roll the mixture into small balls. (We usually get 24, but you may like them a little bigger)
  4. Roll the balls in 1/4 cup confectioners' sugar and 1 tablespoon cocoa powder to coat.
  5. Refrigerate for about an hour. Serve cool or at room temperature.
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4 comments… add one

  • Wendy, A Day in the Life on the Farm October 6, 2015, 6:38 pm

    Great rule of thumb, never cook with something you wouldn’t drink.

    • serena October 6, 2015, 11:33 pm

      I couldn’t agree more 🙂

  • Stephanie November 14, 2019, 1:22 pm

    Do I have to use maple? Is there a good substitute? I HATE maple please let me know.

    Could I sub caramel chocolate syrup?

    • serena November 14, 2019, 3:36 pm

      It’s such a small amount, you could leave it out. I might even use a teaspoon of brown sugar instead. Possibly yes, on the caramel chocolate syrup. But since I haven’t seen exactly what you are using, I’m hesitant to say 100% yes go ahead and sub.


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