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Chocolate Bourbon Balls


4 oz. (1 cup) pecans or walnuts, finely chopped
3 tablespoons ( cup) bourbon whisky
4 oz. ( cup) butter
1 lb. 2 oz. (4 cups) icing (confectioners') sugar, sifted
1 lb. plain (semi-sweet) chocolate chips


Makes: 18


Combine the nuts with the bourbon. Cover and refrigerate overnight. Put the butter in a small heat resistant bowl and cook on HIGH for 1 minute until melted. Gradually stir in the sugar and then add the nuts and whisky, mixing well. Refrigerate until the mixture is firm enough to hold its shape for dipping.

Add more sugar if the mixture is not stiff enough. Put the chocolate into a heat resistant bowl and cook on HIGH for about 4 minutes until melted.

While the chocolate is melting, shape the mixture into balls. Arrange the balls on a tray lined with waxed paper or non-stick vegetable parchment and return to the refrigerator to harden. Spear each ball with a wooden cocktail stick and dip into the melted chocolate. Replace on the paper and refrigerate.

Only dip a few bourbon balls at a time, leaving the remainder in the refrigerator. If the balls become too soft, put them back in the refrigerator to harden. Should the chocolate become too stiff, cook on HIGH for 1 minute to soften.

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