Bourbon Balls

Name: Bourbon Balls
Total time: 1 h
Yield: 24 servings
Ingredients: 2 cups crushed vanilla wafers (about 8 ounces); 1 cup finely chopped toasted pecans; 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped; ½ cup heavy cream; ¼ cup light corn syrup; 1 teaspoon ground cinnamon; ⅓ cup bourbon; ½ cup Finely ground vanilla wafers; ½ cup Finely chopped pecans or other nuts; ¼ cup cocoa powder; ¼ cup cinnamon sugar; ¼ cup confectioners sugar

Decadent no-bake chocolate truffles made with crushed vanilla wafers, pecans, and bourbon. These rich confections feature a blend of bittersweet chocolate and warm cinnamon, perfect for special occasions or holiday gifting.

24 servings

1 hr

Published October 4, 2025

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Ingredients

•2 cups crushed vanilla wafers (about 8 ounces)
•1 cup finely chopped toasted pecans
•8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
•½ cup heavy cream
•¼ cup light corn syrup
•1 teaspoon ground cinnamon
•⅓ cup bourbon
•½ cup Finely ground vanilla wafers
•½ cup Finely chopped pecans or other nuts
•¼ cup cocoa powder
•¼ cup cinnamon sugar
•¼ cup confectioners sugar

Cooking Instructions

1.
Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
5 min
2.
In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
10 min
3.
Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
45 min

Ingredients

•2 cups crushed vanilla wafers (about 8 ounces)

•1 cup finely chopped toasted pecans

•8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped

•½ cup heavy cream

•¼ cup light corn syrup

•1 teaspoon ground cinnamon

•⅓ cup bourbon

•½ cup Finely ground vanilla wafers

•½ cup Finely chopped pecans or other nuts

•¼ cup cocoa powder

•¼ cup cinnamon sugar

•¼ cup confectioners sugar

Cooking Instructions

Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.

5 min

In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.

10 min

Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

45 min