by Nealey Dozier

Edible Gifts: Coconut Ganache Bourbon Balls Recipe
Coconut Ganache Bourbon Balls

During the holiday season, everyone knows it's best to be prepared with an arsenal of gifts. And what better way to get any party started than with bourbon? Chocolate ganache covered bourbon balls, that is.

I started preparing these to serve at Thanksgiving, but they're just so easy I ended up making four batches to have on the ready for Christmas and New Year. To keep things interesting, I decided to do a little experimenting along the way. It's all in the name of research.

Batch No. 1 was the control group, using a traditional recipe with vanilla wafers and Karo corn syrup. Batch No. 2 contained vanilla wafers, hand chopped nuts, and Steen's Cane Syrup, a dark and rich Southern pantry staple. Batch No. 3 contained graham crackers and nuts, all processed in a food processor, as well as Steen's Cane Syrup. Batch No. 4 was pretty similar to the recipe you see below, using corn syrup and topped off with the coconut ganache.

The final results were tasted (and re-tasted) at a family dinner gathering. All were delicious, but the coconut ganache balls took first place unanimously. Second place was the graham cracker version with Steen's, which had a complex, nutty flavor and a nice fudgy texture. Any way you make them though, they're going to be great.

Mind you, these little "shots" of heaven are not for the faint of heart -- they're called bourbon balls for a reason. I'd keep them away from the kids table if I were you.

Coconut Ganache Bourbon Balls

    Prep Time: 30 minutes

    Cook time: 1 minute

    Yield: Yields approximately 30 Coconut Ganache Bourbon Balls

Coconut Ganache Bourbon Balls Recipe Ingredients

    For the Bourbon Balls:

    2 cups vanilla wafers or graham crackers crumbs (ground fine)

    2 cups chopped pecans (by hand or in food processor)

    1 cup confectioners sugar, sifted

    4 tablespoons unsweetened cocoa powder

    1/2 cup bourbon or whiskey

    6 tablespoons cane syrup or corn syrup

    For the Ganache:

    2 cups sweetened coconut flakes

    1 cup semisweet chocolate chips

    4 tablespoons heavy cream

Coconut Ganache Bourbon Balls Recipe Instructions

    For the Bourbon Balls:

    In a large bowl, combine cookie crumbs, pecans, confectioners sugar, and cocoa powder.

    In another bowl, whisk together bourbon and syrup and then combine thoroughly with dry mixture (I find using my hands works best).

    Allow to sit for a couple of minutes.

    Using a small scoop (I prefer a spring-release ice cream scoop), spoon out rounds of the bourbon ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan.

    For the Ganache

    In a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave 1 minute to 1 minute and 20 seconds. Stir until chocolate is melted and glossy.

    Dip bourbon balls in melted chocolate (you don't have to coat the flat bottom surface), reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly. Re-use the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight (they taste even better after the flavor has a chance to mellow). If you don't like coconut, feel free to just cover them in ganache and allow to set overnight.

    Store in an airtight container for up to a week.

 

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Edible Gifts: Coconut Ganache Bourbon Balls Recipe

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