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Chocolate Bourbon Balls

Scott Phillips

Yield: Yields about 18

These deep, dark confections are a bit like truffles (though much quicker to make), with sophisticated, toasty flavors from nuts, coffee, and bourbon.


  • 5-1/2 oz. (1-1/4 cups) crushed chocolate wafer cookies
  • 4 oz. (1 cup) confectioners’ sugar
  • 3 oz. (2/3 cup) toasted chopped pecans
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1/4 cup bourbon
  • 1 tsp. instant espresso powder
  • 1/4 tsp. kosher salt
  • 1/3 cup white sanding sugar or turbinado sugar

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 10
  • Sodium (mg): 120
  • Carbohydrates (g): 25
  • Fiber (g): 1
  • Protein (g): 2


  • Combine all of the ingredients except for the sanding sugar in a medium bowl. Refrigerate until firm, least 1 hour.
  • Scoop the mixture by the rounded teaspoonful, then roll into 1-inch balls with your hands. Roll the balls in the sanding sugar to coat, put on a rimmed baking sheet, cover with plastic wrap, and refrigerate for at least 12 hours and up to 2 weeks.


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