These bourbon balls are equal parts fudgy, creamy, and so delicious!

Top down view of black plate of bourbon balls on a blue surface with a bowl of pecans in the top left corner.

Best Bourbon Balls Recipe

Made with heavy cream, chocolate, bourbon (just a little bit!), and vanilla, then rolled in crushed pecans, these truffles are decadent, creamy, and an incredible addition to your next gathering.

While these bourbon balls are fantastic for ANY time of year, they’re especially perfect for holiday celebrations and cookie boxes (hand delivered, not shipped). They’re the perfect decadent treat to snuggle beside an assortment of cookies and other yummy holiday goodies. 

Who invented bourbon balls?

Good question! Ruth Hanly Booe, cofounder of a Kentucky chocolate company called Rebecca Ruth Candy, created bourbon balls in 1938. They’ve been a holiday hit ever since!

Bourbon Ball Recipe Ingredients

Bourbon ball ingredients on a grey and white marble surface.
  • 1 pint of heavy cream
  • 16 ounces of chocolate
  • Pinch of salt
  • 2 tablespoons of bourbon
  • 3 cups of crushed pecans
  • 1 teaspoon of vanilla extract

What can I substitute for bourbon in bourbon balls?

These truffles are very mild in bourbon flavor, but if you want to skip the bourbon, feel free to use an equal amount of water in its place. The key here is really just to get a little bit of extra moisture in the truffle mixture.

How To Make Bourbon Balls

Hand adding shaved chocolate into a white sauce pan with heavy cream from a wooden cutting board.
Black spatula stirring chocolate into heavy cream.
Black spatula in chocolate ganache in a white saucepan.
Cookie scoop scooping chocolate ganache out of a bowl.
Hand rolling bourbon ball in a bowl of pecans.
Parchment lined sheet pan with rows of bourbon pecan truffle balls.
  1. Heat the heavy cream – add the heavy cream to a small to medium saucepan and heat until it simmers.
  2. Add the rest of the ingredients – add the crushed chocolate, bourbon, sea salt, and vanilla to the pan with the heavy cream, and whisk everything together. The heat from the cream should melt the chocolate, but feel free to put it back on the stove if it needs more heat to melt.
  3. Chill – transfer the chocolate mixture to a bowl and chill in the fridge for 3-4 hours to allow the mixture to set and cool.
  4. Scoop and roll – use a #40 cookie scoop to scoop some of the mixture and then roll into balls. Roll each truffle ball in the crushed pecans.
  5. Refrigerate – refrigerate the bourbon balls for at least 2 hours to set.
  6. Serve and enjoy!

Bourbon Ball Toppings

This recipe calls for rolling your bourbon balls in crushed pecans, but if you want to try a different topping, feel free! Here are a few fun options:

  • Crushed walnuts
  • Cocoa powder
  • Powdered sugar
  • Crushed toffee
  • Sprinkles
  • Shredded coconut
  • Cinnamon sugar
Black plate of bourbon balls on a blue surface with one bourbon ball with bite taken out of it in the middle.

Storing Chocolate Bourbon Balls

Do bourbon balls need to be refrigerated?

Yes! We recommend storing your bourbon balls in an airtight container in the refrigerator. 

How long do bourbon balls last?

Stored in the refrigerator, your bourbon balls will last for 1-2 weeks. Stored in the freezer, they’ll last for a month or more!

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Bourbon Balls

5 — Votes 3 votes
By Cassy Joy Garcia
Prep: 25 minutes
Chill Time: 5 hours
Total: 5 hours 25 minutes
Servings: 36 balls
These bourbon balls are equal parts fudgy, creamy, and so delicious!

Ingredients  

  • 1 pint heavy cream
  • 16 ounces chocolate chopped
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 3 cups crushed pecans

Instructions 

  • Add the heavy cream to a small to medium saucepan and heat until it simmers.
  • Add the crushed chocolate, bourbon, sea salt, and vanilla to the pan with the heavy cream, and whisk everything together. The heat from the cream should melt the chocolate, but feel free to put it back on the stove if it needs more heat to melt.
  • Transfer the chocolate mixture to a bowl and chill in the fridge for 3-4 hours.
  • Use a #40 cookie scoop to scoop some of the mixture and then roll into balls. Roll each truffle ball in the crushed pecans.
  • Refrigerate the bourbon balls for at least 2 hours to set.
  • Serve and enjoy!

Recipe Notes

Coating Variations:
  • Crushed walnuts
  • Cocoa powder
  • Powdered sugar
  • Crushed toffee
  • Sprinkles
  • Shredded coconut
  • Cinnamon sugar

Nutrition

Calories: 174kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 6mg | Potassium: 86mg | Fiber: 2g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: American
Servings: 36 balls
Calories: 174
Keyword: bourbon balls

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Brandi Schilhab


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4 Comments

    1. Hi Kris! We used a 70% cacao bittersweet chocolate. -Team FF

  1. Step 3… Chill for how long? Looks like a blank needs to be filled in. Just till cooled? Till firm? 1 hour?
    Looks like a great recipe. Hubby loves bourbon and these would be a treat!

    1. Oh gosh, so sorry about that, Elizabeth! Thank you for bringing this to our attention. The chocolate mixture should chill for 3-4 hours, or until cooled. We have updated the recipe card. Hope you enjoy! -Team FF