Gluten Free Bourbon Balls
These ultra-rich bourbon, pecan, and chocolate bonbons are perfect for the holidays and easy to make!
Servings: 36 bonbons
Calories: 250kcal
Equipment
- Electric mixer
- Heat proof bowl
- Baking Sheet
- Toothpick
Ingredients
- 1 1/4 Cup chopped toasted pecans instructions below
- 5 Tbsp bourbon
- 1/2 tsp vanilla extract
- pinch salt
- 1/2 Cup salted room temp butter
- 4 Cups sifted powdered sugar
- 18 oz good quality dark chocolate
- 36 toasted pecans
Instructions
- First, toast your pecans. Preheat the oven to 325° Fahrenheit and line a baking sheet with parchment paper. Spread raw pecans on the parchment paper and toast in the oven for 7-12 minutes or until fragrant and slightly darker (not burnt). Let pecans cool before chopping, then add all finely chopped pecans to a container, add the bourbon, and seal and let sit for at least 4 hours or overnight.
- Once the pecans and bourbon sit for long enough, make the bourbon balls! In a large bowl beat the butter with 1 cup of the powdered sugar until smooth and combined. Add another cup of powdered sugar and beat until combined (it may not be completely smooth). Add the vanilla, salt, and all of the steeped pecans + bourbon and stir until fully combined, then continue to add the remaining powdered sugar, stirring in between each cup until all the powdered sugar has been added. Then scoop out enough mixture to roll 1-inch balls and place on a parchment-lined baking tray until all balls are formed. Refrigerate for at least one hour to firm up bonbons.
- While bonbons are chilling, prep the chocolate. Chop the chocolate and add to a microwave-safe bowl. Heat chocolate by 45 second intervals, stirring in between, until chocolate is fully melted. Let melted chocolate cool to room temperature before the next step.
- Once chocolate is cooled but still liquid, remove bonbons from fridge and insert a toothpick into the top of a bonbon, lifting it up and into the chocolate to coat, then carefully drop back onto the parchment lined tray and use a toasted pecan to cover the toothpick hole. Continue until all bonbons are coated and topped with a pecan. Refrigerate for at least 30 minutes until serving!