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Theron Volkman
11-24-2000, 14:31
Anyone have a recipe for chocolate bourbon ball, or something similar?

Theron

bourbonmed
04-30-2001, 19:50
Hi Theron,

Here's a recipe for bourbon balls that appeared in The Herald, courtesy of That Special Touch, from Sandra Davis of Springfield, Kentucky. Just in time for Derby Day.

1 cup pecans, chopped
4 tablespoons bourbon
1 stick butter, softened
1 16-ounce box confectioners' sugar
3 squares semi-sweet chocolate
1/2 rectangle of paraffin, for dipping candies

Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon. Cream butter and confectioners' sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and refrigerate for 90 minutes. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls in chocolate (hey Linn, sounds intriguing!) and put on waxed paper to dry. Makes 24 balls.

MurphyDawg
11-12-2002, 20:29
I promised my Grandma Bourbon Balls & "Buckeye's" for christmas, so I need the best recipe for the bourbon balls I can find. Does anyone have a variation on this theme??


TomC

brendaj
11-13-2002, 22:47
Hey Tom,
I usually make the traditional, chocolate covered version. I use confectioners sugar, butter, heavy cream & Bourbon for the filling and just semi-sweet chocolate for the dip. Soak the pecans in Bourbon for a day or so beforehand. Personally, I would stay away from the paraffin. I'll be starting a batch here real soon (I need to get off my ass... http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif )and I'll be able to be more specific (if you'd like) I'm also trying some vanilla Bourbon syrup in the filling in a couple of batches so, I'll let you know how it works.

Until then, here's a variation recipe from an old (1967) Willett Distilling Co. cookbook:

Bourbon Balls
1 cup finely crushed vanilla wafers
1 cup grated pecans
1 cup powdered sugar
2 tablespoons cocoa
1 1/2 tablespoons white corn syrup
2 ounces Bourbon
Roll wafers fine and mix well with sugar, cocoa and nuts. Dissolve syrup in Old Bardstown and add to dry ingredients. Blend well and form into small balls (I can hear Omar laughing all the way up here. http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif ) and roll in powdered sugar. Box and store in a cool place.

Hope this helps,
Bj

MurphyDawg
11-13-2002, 23:51
Thanx BJ

that is a bit different than the recipes I have seen so far, sounds good too. Why do you not like the paraffin, may i ask, It seems to work well in making buckeyes. . .

Just Curious

Tom http://www.straightbourbon.com/ubbthreads/images/icons/laugh.gif http://www.straightbourbon.com/ubbthreads/images/icons/laugh.gif C

ratcheer
11-14-2002, 18:46
That is the same or very close to the recipe I remember from about 35 years ago. However, I would also like to try the other recipe, it sounds very good, too.

Tim

brendaj
11-14-2002, 20:35
Tom,
I really enjoy Bourbon but, I am a certified chocoholic. I can feel the change in the chocolate's texture. The parafin's only purpose is to stiffen the chocolate. It feels different in my mouth and sortof leaves a coating (why am I getting the feeling that the last couple of sentences are going to come back to haunt me... http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif ) Anyway, I soak whole pecans in Bourbon for a couple of days and top each candy with one after it's been dipped.
I got a taste of Bobby's BOURBON balls today. We need to try and talk him outta that recipe too.
I'll pass along some measurements asap.
Beej

MurphyDawg
11-18-2002, 13:59
</font><blockquote><font class="small">In reply to:</font><hr />
I usually make the traditional, chocolate covered version. I use confectioners sugar, butter, heavy cream &amp; Bourbon for the filling and just semi-sweet chocolate for the dip. Soak the pecans in Bourbon for a day or so beforehand.

[/QUOTE]


Do you have approximations of amounts of nuts, bourbon, butter, &amp; powdered sugar?? Forgive me but most of the times I try to wing recpes they turn out like crap, I kinda need amounts to base my tweaking on. . . .


Thanx in Advance

Tom ( http://www.straightbourbon.com/ubbthreads/images/icons/confused.gif http://www.straightbourbon.com/ubbthreads/images/icons/confused.gif the Bourbonic Gourmet http://www.straightbourbon.com/ubbthreads/images/icons/confused.gif http://www.straightbourbon.com/ubbthreads/images/icons/confused.gif ) C

brendaj
11-18-2002, 19:36
Murph,
I'm in the middle of a batch now. I can't get good measurements from this batch because I'm using real, honest-to-Gawd cow butter. It's made from fresh milk off a farm (MOO) in Indiana. This batch is for them.
I can give you a couple of opinions tho. I do exactly the same thing you do, I wing it.
The amount of butter you start with will determine the number of balls (I can't believe I'm saying this... http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif ) you end up with. You are using the sugar to hold everything together, and it should be a stiff mixture (oh Gawd). It works best if you 'cut' the sugar into the butter like you would the flour for a pie crust. Cut the sugar in a cup @ a time so your base stays creamy.
If you use half a stick of butter, you can expect to use a couple of cups of powdered sugar. A whole stick and you'll use approximately a whole box. All this is relative to whether you're using chopped pecans (if you've soaked them, they'll be holding more moisture) and the amount of Bourbon you intend to use. Once you have a couple of cups of powdered sugar worked in, add the Bourbon. At that point, if necessary, add more powdered sugar to stiffen. Then the pecans (and more powdered sugar if necessary). The cream is added last (used mostly if you added too much powdered sugar in the last step... http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif )
Once you've rolled them into balls, roll them in powdered sugar and briefly refrigerate them (freeze them is better). It helps them to hold their shape while dipping.
Melt the semi-sweet chocolate in a double boiler (you can try to do without one but, it sure makes it ALOT easier). I have aliddle plastic loop-on-a-stick that is great for dipping chocolates. You can make one with a coat-hanger...just bend alittle circle in the end. The idea is to get them in and out really quick, or they turn into a blob... http://www.straightbourbon.com/ubbthreads/images/icons/tongue.gif
Personally, I don't add chopped pecans, I use a Bourbon-soaked (right now, I'm experimenting with pecans soaked in Bourbon/vanilla syrup) whole pecan for the top.
So really...this recipe is real close:
1 cup pecans, chopped
4 tablespoons bourbon
1 stick butter, softened
1 16-ounce box confectioners' sugar
3 squares semi-sweet chocolate
1/2 rectangle of paraffin, for dipping candies

Since I don't use the paraffin, I use more chocolate than 3 squares. It helps if you're dipping your balls, not just rolling them around (comeon, I went all this time before I did it...I cuddent hep mysef... http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif )
Just remember, thru this whole process...wax paper is your friend...
Bobbyc has a recipe that is worth hearing too...maybe he'll post it.
Hope this helps,
Beej

MurphyDawg
11-18-2002, 20:08
It does, a ton actually http://www.straightbourbon.com/ubbthreads/images/icons/cool.gif http://www.straightbourbon.com/ubbthreads/images/icons/cool.gif !

Thanx A lot,

TomC

Paradox
11-26-2002, 21:44
This weekend I found a pamphlet from Wild Turkey with a bourbon ball recipe in it. It is acutally VERY similiar to the one that Brenda mentioned in the previous post. I made them today and so far everyone seems to love them. Let's just hope they go over as well this Thursday evening! Only difference was I used 2 cups of fine vanilla crumbs, 2 tablespoons white corn syrup, and a 1/3 cup bourbon. Doubt any of the differences mattered but just testifying to their goodness. http://www.straightbourbon.com/ubbthreads/images/icons/smile.gif http://www.straightbourbon.com/ubbthreads/images/icons/smile.gif

MurphyDawg
11-26-2002, 23:36
Well today Jessica &amp; I made our first "experimental" batches of Bourbon Balls &amp; Buckeyes (peanut butter, chocolate dipped candies made to resemble the nut of the Ohio State Tree, the Buckeye) of the year! Jessica likes doing one batch early so we can se if anything needs tweaked. The buckeyes were excellent, and the bourbon balls (made with Old Ezra 7/101, yummy!!) were great with maybe only one tweak necessary, MORE BOURBON!!! ( http://www.straightbourbon.com/ubbthreads/images/icons/smile.gif http://www.straightbourbon.com/ubbthreads/images/icons/smile.gif BLLLLLLLLLLEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!! http://www.straightbourbon.com/ubbthreads/images/icons/cool.gif http://www.straightbourbon.com/ubbthreads/images/icons/cool.gif ). I just wanted to thank everyone who helped me get started on bourbon balls, because I never would have what I was missing. . .


Tom (Grasciously Grateful) C

PS the pic is of Actual Buckeye Seeds. . . .

ratcheer
11-27-2002, 15:33
Here is the recipe:

http://www.wildturkeybourbon.com/flock/food5.htm

I think I will make some, myself. http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif
Tim

Paradox
12-05-2002, 11:05
I tried last night the drunken pork and sour cream bourbon sauce recipe from Tim's link in the previous post and it was to die for. I've made pork tenderloins before marinated in bourbon and other seasonings/sauces but I think the recipe for that sour cream bourbon sauce really makes the differnece on this one. In case you're feeling adventerous here's that link Drunken pork and Sour Cream Bourbon Sauce (http://www.wildturkeybourbon.com/flock/food8.htm)

ratcheer
12-22-2002, 19:30
I made the Wild Turkey bourbon balls (I actually used WT 101) from the recipe in the above post, tonight. They are quite good. My wife even likes them.

I had trouble with the recipe, though. After mixing everything together, my mixture was about like dry sand. I added corn syrup three times before I got something I could form into balls.

But I am happy with the end result. They taste almost exactly the way I remember Bourbon balls from too many years ago.

Tim

**DONOTDELETE**
12-23-2002, 05:31
Zoobahzing Tim! You rock! http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif

brendaj
12-23-2002, 13:10
Hey ya'll,
I've been experimenting this year with cherries. Since the topic around here has been Bourbon Balls, what about Bourbon Cherries? I bought some maraschino cherries and soaked them in Bourbon. While they weren't bad plain, once I dipped them in chocolate, they sure weren't as good as they had sounded in the beginning.... http://www.straightbourbon.com/ubbthreads/images/icons/tongue.gif.
Next, I tried fresh cherries. (This involves a cherry pitter, you can find those at most kitchen speciality shops) Leave the stem on the cherry and turn it to the side in the pitter, as you push the plunger, the pit will pop out the side of the cherry, leaving a hole thru the cherry and a little flap (you can close the flap or eat it... http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif depending on your Christmas spirit... http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif).
Now, soak the cherry in Bourbon for as long as you think. Hold by the stem and dip in melted chocolate (you can use pariffin if you like). Place on a wax paper covered tray and chill. These should really be kept in the fridge and they are far more perishable than Bourbon Balls. Everyone around here liked them so I thought I would pass it along.
Merry Christmas Everybody!!! http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif
Beej

WEG3
12-23-2002, 17:09
I just tryed out the drunk'n pork and bourbon sause tonight , changed it a little by using counrty ribs and not the tender loin as called for .....All in all very good , wife and kids , and MIL all gave thumbs up http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif , so it looks like it's on the list of cookables , also will try it out on the other white meat ....chicken ......
Happy Holidays to all .....
Bill g. http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif

texascarl
12-23-2002, 21:41
I made a variation of that Wild Turkey recipe this year, it worked out WELL. I replaced the vanilla wafers with ginger snaps, and since they've got more flavor than the wafers, I left out the cocoa, increased the amount of bourbon.

Pretty danged tasty if I do say so myself. http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif

ratcheer
12-23-2002, 21:43
Sounds good to me, BJ. I guess you're talking about the big, store-bought cherries.

Tim

ratcheer
12-23-2002, 21:47
I haven't tried it before, but the drunken pork with sour cream sauce is on my Christmas Day menu. I'm taking your word for it, Paradox. http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif

By the way, Merry Christmas, everybody!

Tim

ratcheer
12-23-2002, 21:54
Well, I try, anyway. http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif

Tim

bobbyc
12-23-2002, 22:27
I keep a jar of Maroshino cherries infused with Bourbon. Probably wild Turkey or Knob Creek , ( high proof , people , high proof) in the fridge. I had some and forgot to bring 'em out at the cookout. Pour off all the juice , save it for cherry cokes and icecream, then refill with your fav bourbon they will not go bad.I haven't tried to dip them yet.

ratcheer
12-25-2002, 19:01
Paradox, I did make the drunken pork and sour cream sauce for Christmas dinner. "To die for" is an excellent way of describing it. It is superb and everyone loved it. Had you not recommended it so highly, I probably would have never tried it.

Thanks, Tim

Paradox
12-26-2002, 07:30
Tim, glad you and company enjoyed it as much as I did when I made it! That was a lot of weight riding on my shoulders there http://www.straightbourbon.com/ubbthreads/images/icons/wink.gif I hope you and all our fellow friends in these forums had a Very Merry Christmas and have a Healthy and Happy New Year!!

MurphyDawg
12-26-2002, 10:31
I know that:

a) I had a very merry Christmas.

&amp; b) It seems PAradox here has very good taste, and I am gonna Have to try that recipe now. . .


Rock on Guys!
TomC

brendaj
12-28-2002, 11:59
Hey Tim,
Hope you had a great Christmas and you're going to have an even better new year!

Yepper, those are the cherries. However, I have an update here. I did a second batch and they...errr....weren't nearly as good as the first time around... http://www.straightbourbon.com/ubbthreads/images/icons/confused.gif I don't know if there are different kinds of those big cherries (some sweeter than others) or what but, the first batch was definitely better than the second. The second batch needed sugar, corn syrup or something... http://www.straightbourbon.com/ubbthreads/images/icons/tongue.gif
I wanted to let you know, this whole 'cherry-thing' is still experimental... http://www.straightbourbon.com/ubbthreads/images/icons/crazy.gif I wanted something for my website that no one else had. This is one of those instances where I have to remember...unique is not the same as good... http://www.straightbourbon.com/ubbthreads/images/icons/tongue.gif http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif
Happy New Year!
Beej

brendaj
12-28-2002, 12:11
Bobby,
</font><blockquote><font class="small">In reply to:</font><hr />
I haven't tried to dip them yet.

[/QUOTE]
If you ever get around to dipping them, I'm really interested in hearing what you think. I tried it (soaked 'em in Weller...maybe I needed a higher proof...http://www.straightbourbon.com/ubbthreads/images/icons/smirk.gif ) and wasn't nearly as impressed as I thought I was going to be.
Ya know where those Bourbon soaked cherries would be great? Thicken them somehow (corn syrup?) and pour over vanilla ice cream, or maybe cheesecake. Yum.
Happy New Year to ya!
Beej

bobbyc
12-28-2002, 12:23
I don't know what proof your Weller wieghs in at , but I like 100 or more for this kind of thing. Anybody's 107 would go good. I used Wt and KC I don't know which is which right now but I know there's not a bad jar of them in either case. http://www.straightbourbon.com/ubbthreads/images/icons/grin.gif

B_Dub___Cigar_Ambassador
12-09-2003, 12:39
I printed off BJ's first recipe, and Mrs. Dub made a couple dozen whompin' Bourbon Balls, covered in chocolate. Those damned things are delicious. Took some to a party. Had to be the best dessert there. Thanks for the recipe BJ. You're in our cookbook!

brendaj
12-09-2003, 20:50
B Dub,
No prob... http://www.straightbourbon.com/forums/images/graemlins/grin.gif
Last year, Bobby and I talked about soaking Maraschino cherries in Bourbon, and then dipping them in chocolate. They're not bad either.
I just did a batch that combined the two. Use cherries with the stem on, smush some of the Bourbon ball mixture around it and dip it in chocolate. If you do it right, they come out looking like mice... http://www.straightbourbon.com/forums/images/graemlins/lol.gif http://www.straightbourbon.com/forums/images/graemlins/skep.gif http://www.straightbourbon.com/forums/images/graemlins/lol.gif (I acquired this knowledge purely by accident... http://www.straightbourbon.com/forums/images/graemlins/lol.gif) Cornflakes or almond slivers make ears, and if you really must, you can find little candy balls for a nose.
My guests really enjoyed picking them up by the tail (heathens...God Bless them... http://www.straightbourbon.com/forums/images/graemlins/smirk.gif)and popping them in their mouths.
All in all a pretty big pain in the a** for a buffet, but would be great in candy gift boxes!
Bj

B_Dub___Cigar_Ambassador
12-10-2003, 02:53
That's hilarious. Although, I suspect that I'd be a condemned heathen by your definition!

brendaj
12-10-2003, 09:48
B Dub,


I suspect that I'd be a condemned heathen by your definition!


That's cool...most of my friends are heathens (birds of a feather... http://www.straightbourbon.com/forums/images/graemlins/lol.gif)
Bj

pepcycle
12-10-2003, 13:54
Brenda,
On Sunday, Patty made bourbon balls using your recipe and I decided to use the remaining chocolate to cover some cherries I had infusing for the last few months in THE JAR. I never thought of putting the two together. I could slap myself. I guess I'm just too Right Brained (or is it left brained? Not artistic).
http://www.straightbourbon.com/forums/images/graemlins/banghead.gif http://www.straightbourbon.com/forums/images/graemlins/banghead.gif

brendaj
12-11-2003, 14:52
Ed,


some cherries I had infusing for the last few months in THE JAR


I LOVE those.
I've experimented w/ fresh cherries, even with lots of sugar they're not the same.
Ever cut canned cherry pie filling with Bourbon, to drizzle over cheesecake or ice cream?
Bj

pepcycle
12-11-2003, 17:27
You can drizzle pie filling on other foods??
Wait till Patty here's about another use for Pie Filling.
I bet you could use Whipped Cream on food too.
http://www.straightbourbon.com/forums/images/graemlins/toast.gif

clayton
08-08-2004, 15:59
My girl and I made a double batch of the bourbon balls using the recipe from the Wild Turkey site. We used EWSB instead of WT, though, and next time I'll probably go with the WT or another higher-proof bottle. A little more kick would do them some good.

In any case, the balls turned out great and taste good, and we'll be taking them to a cocktail party on Friday. The comments in this thread were helpful, so thanks. I think we might try the ginger-snap variety next time.

gr8erdane
08-08-2004, 22:11
I used the same recipe last year and substituted ORVW 10/90 and seemed that the wheater made it sweeter (poetry?) but nobody who had them complained, and I plan on making more soon (for my personal consumption).