Bourbon Balls

These bourbon balls from Rose Levy Beranbaum, made with chocolate wafers, cocoa powder, pecans, and bourbon, are rich, chocolatey, boozy goodness in a small enticing package. Easy to make and gift. Even easier to eat.

Two white ramekins with a pile of sugar-coated bourbon balls

These chocolate confections may not be the bourbon balls you’ve experienced at tailgating and backyard bashes. They’re still boozy but they’re a little more refined. And they’ve got you covered whatever life throws your way. Looking for a sweet ending to a romantic dinner? Check. Desperate for a pick-me-up after a frustrating day? Check. Need a stunning conversation starter for your best friend’s bridal shower? They can do that, too. All of this plus the charming and giftable convenience of their pretty two-nibble packaging.–Angie Zoobkoff

Bourbon Balls

  • Quick Glance
  • Quick Glance
  • 1 H
  • 1 H, 30 M
  • Makes about 22 bourbon balls
Print RecipeBuy the Rose’s Baking Basics cookbook

Want it? Click it.



If using the food processor method, add some of the wafers to the processor, working in several batches, and pulverize each batch into fine crumbs. Empty them into a large bowl. Process the pecans with the confectioners’ sugar and cocoa until finely ground. Divvy the butter into 3 pieces and add it to the nut mixture along with the corn syrup. Process until combined. Add this mixture to the cookie crumbs in the bowl and, using your fingertips or a wooden spoon, mix until evenly incorporated.

If using the hand method, smash the wafers into fine crumbs by placing them in a resealable plastic freezer bag and rolling with a rolling pin. Empty the crumbs into a large bowl. Finely grate the pecans. (Yes, we just told you to GRATE nuts. Try it.) Add the confectioners’ sugar and cocoa to the cookie crumbs in the bowl and mix until evenly incorporated. Divvy the butter into 3 pieces and add it to the cookie crumbs along with the pecans and corn syrup. With a wooden spoon, stir until uniform in consistency.

Add 1 1/2 tablespoons bourbon to the mixture. With a wooden spoon, stir the mixture until it is uniform in consistency and begins to clean the bowl. If the mixture seems a little crumbly or too dry to hold together, add a little more of the remaining bourbon, a teaspoon at a time. Let the mixture rest at room temperature for 30 minutes to absorb evenly. Add more bourbon if needed (or desired!).

Scoop out level tablespoons (3/4 oz | 20 g each) of the bourbon ball mixture and gently roll and press it between the palms of your hands to shape it into balls (about 1 1/4 inches| 3 cm).

Place the granulated sugar in a small bowl. Add 1 ball at a time and roll it around for a while in the sugar until completely coated. We find the coating to be most attractive when dipped 3 times. If the sugar starts to disappear, roll them around in the sugar some more. Place the balls in an airtight container lined with paper towels or crumpled parchment paper. Cover and let rest at room temperature for at least a few days to allow the flavors to meld. You can keep them for up to 6 weeks.

Print RecipeBuy the Rose’s Baking Basics cookbook

Want it? Click it.


    • Grand Marnier Balls
    • Tux variation

      Simply substitute Grand Marnier for the bourbon.

    • Booze-Free Bourbon Balls
    • Tux variation

      You can skip the bourbon in this namesake recipe and simply substitute 2 tablespoons water and 1 1/2 teaspoons vanilla extract.

    Recipe Testers' Reviews

    These worked out perfectly for me. When I tried them immediately, I only tasted bourbon and sugar and not chocolate or pecans, so I wasn't sure why I would eat these instead of just drinking the bourbon. After a few days of letting them sit, however, my mind was changed completely. They're delicious!

    It’s two weeks before Christmas and my house is torn apart due to a burst pipe in the crawlspace. I want a bourbon ball. I DESERVE a bourbon ball.

    While this recipe does not, in my opinion, make the perfect bourbon ball, it does make a perfectly acceptable one. I took about an hour with about 30 minutes of resting and absorbing in between. (The bourbon in the mix, not the bourbon in me. Although by this point there was a little in me too.)

    If I had any complaints about this recipe it was that the chocolate flavor was just a little too strong. Not so strong that I would reject it, but another attempt might require slightly less cocoa.

    I added an extra teaspoon of bourbon from the original 1 1/2 tablespoons.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish