Here’s an R-rated Christmas dessert party treat for you big girls and boys! Great for that office Christmas party. You know what they say … after a night of popping bourbon balls, everybody’s good lookin’ aroun’ 2:00 a.m.—Bon’ Temp Roulette’ … Let the good times roll!
Bourbon Balls
2 pounds semi-sweet chocolate (melted in double-boiler)
5 pounds vanilla wafers cookies (pulverized)
4 cups finely minced pecans
6 cups granulated white sugar (3 cups is for rollin’ your balls in)
2 cups dark corn syrup
1 quart bourbon whiskey (100 proof … if you dare!)
One large cooking spoon
One large mixing bowl
One medium mixing bowl
Two large cookies sheet pans (lined with wax paper)
Saran plastic wrap (as much as needed)
Procedure:
1. Melt 2 pounds chocolate in double-boiler system (chocolate in a separate mixing bowl placed on top of low boiling pot of water will suffice), as to not burn nor scorch the taste of the chocolate.
2. In large mixing bowl, combine 5 pounds of pulverized vanilla wafers, 4 cups of finely minced pecans, and 3 cups of sugar, blending thoroughly with spoon.
3. Now add 1 quart bourbon whiskey to cookie mixture slowly, stirring together constantly. Then add 1 cup dark corn syrup and melted chocolate to contents, incorporating completely. Let set and cool to the touch.
4. Add 3 cups sugar to medium bowl. Hand form 1-inch bourbon balls from your chocolate/cookie/bourbon mixture and coat heavily with sugar (roll in bowl of sugar), then place on wax paper lined cookie sheet pan.
5. When you fill one pan with bourbon balls (don’t let ’em touch … sticky balls is a mess for all!), cover with plastic wrap (make sure it’s air tight, so you keep in the aromatics), to keep your balls fresh and moist. Refrigerate 24 – 48 hours before you serve ’em, so be sure to make them two to three days in advance.
6. Believe you, me! The longer you let ’em set, the better they get.
