Kentucky Derby Bourbon Balls (Printable)

Delightful chocolate and pecan confections infused with bourbon, ideal for celebratory occasions.

# What You'll Need:

→ Nuts

01 - 1 cup pecans, finely chopped

→ Liquor

02 - 1/4 cup Kentucky bourbon

→ Confectionery

03 - 2 cups powdered sugar
04 - 2 tablespoons unsalted butter, softened

→ Chocolate Coating

05 - 8 ounces semisweet chocolate, chopped or chocolate chips
06 - 1 teaspoon coconut oil or vegetable shortening, optional for smoother coating

→ Garnish

07 - Whole pecans or extra chopped pecans, optional

# Directions:

01 - In a small bowl, combine the finely chopped pecans and bourbon. Allow to soak for at least 1 hour to absorb flavor.
02 - In a medium bowl, mix powdered sugar and softened butter until smooth and well combined.
03 - Stir in the bourbon-soaked pecans including any remaining liquid and blend thoroughly.
04 - Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.
05 - Melt the chocolate with coconut oil if using in a microwave-safe bowl in 30-second intervals, stirring until smooth.
06 - Dip each chilled ball into the melted chocolate, coating completely. Return to the baking sheet.
07 - Top each ball with a whole or chopped pecan if desired.
08 - Refrigerate until the chocolate is set, approximately 30 minutes.

# Expert Advice:

01 -
  • No baking required—just mixing, shaping, and a little patience with the chocolate coating.
  • They taste like you spent hours on them, but they're honestly easier than most cookies.
  • The bourbon adds sophistication without tasting boozy or harsh if done right.
  • They keep for weeks in the fridge, so you can make them days ahead and feel impossibly prepared.
02 -
  • The soaking time is non-negotiable—bourbon-soaked pecans are completely different from bourbon-flavored pecans, and the difference matters more than you'd think.
  • Cold filling and warm chocolate are a partnership; if your balls aren't chilled enough, they'll fall apart in the chocolate instead of holding that perfect shape.
  • Don't skip the coconut oil—it's the difference between a thick, waxy coating and one that's smooth enough to actually enjoy eating.
03 -
  • Use real Kentucky bourbon if you can—the quality difference is noticeable in something this simple, and it's the main flavor component so it matters.
  • If your kitchen is warm, work faster and keep your chocolate bowl over a bowl of warm water rather than reheating it, which prevents overheating and graininess.
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