The Best Boozy Kentucky Bourbon Balls
These Boozy Kentucky Bourbon Balls are also fondly known as “Kentucky Kernels” for the generous amount of Kentucky bourbon used in the recipe. This recipe is one of my most requested holiday treats. They are SO delicious!
I can seriously only eat half of one of these before I feel a sugar rush. They are meant to be savored like a gourmet dark chocolate truffle. My mother-in-law’s friend, Ethel, brought them to Christmas dinner with my husband’s family. Instead of her having to spend the holiday alone, she was invited to join us for Christmas. She was a hoot, y’all!
The Kentucky Bourbon Ball Secret Is In The Soak
She has since passed away, so every time I pull out her handwritten recipe for these boozy balls I think about Ethel. She told me that she would soak her nuts for weeks, so they’d be extra drunk for the recipe. I mean, who doesn’t like drunk balls??!
These Kentucky bourbon balls are really easy, just give the nuts at least a couple of days to soak (or like Ethel said, a few weeks) and allow them to harden overnight in the fridge before dipping in chocolate. They need to be really cold to keep them from falling off the toothpick when you dip.
Recipe tips
- It’s very important to allow the rolled balls to harden overnight in the fridge before dipping them in chocolate. They need to be really cold to keep them from falling off the toothpick when you dip.
- I love using this Wilton Candy Melts pot for dipping chocolate. It maintains chocolate at the perfect temperature, eliminating the need to worry about tempering the chocolate.
- If you temper in a double boiler, follow these directions from Ghirardelli: Grate or chop the desired amount of chocolate. If you are using the chocolate chips (the brand does matter here- I only use Ghirardelli because of the ingredients and smooth and creamy texture when melted), just add them to the pot according to the following directions. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan and stir until melted. The chocolate is now ready to be used for candies, coating, or dipping.
Speaking of bourbon, I’ve always wanted to do the Kentucky Bourbon Trail and sample bourbon from all the different distillers. The craft tour would be perfect for my husband. He’s a bourbon connoisseur and has really helped to educate me on a great bourbon experience.
One of these days, I’m going to surprise him with a trip. He would be so excited! If you have any planning tips on distillers to visit and places to stay along the trail, please do share! Feel free to tag me on Instagram @ameessavorydish!
If you love dipping balls, you should also try these Nutella Cake Pops.
If you love this recipe for Kentucky Bourbon Balls, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Boozy Bourbon Balls “aka Kentucky Kernels”
Ingredients
- 1 cup chopped walnuts or pecans
- 1 cup bourbon it's about a cup, just enough to cover nuts
- 2 lbs confectioners sugar
- 1 cup butter softened
- 20 oz bag bittersweet Ghirardelli premium baking chips (60 % cacao) or you can use a block and chop it into pieces
Instructions
- Place chopped nuts in a mason jar or similiar sealed container and add just enough bourbon to completely cover nuts.
- Allow nuts several days to soak (you want all that goodness soaked in for the best flavor)
- Drain nuts, saving the bourbon.
- In a large mixing bowl, beat butter and powdered sugar until blended.
- Add nuts and just enough bourbon to get the best consistency for rolling into balls.
- Scoop out mixture with a tablespoon and roll into balls.
- Cover with plastic wrap and refrigerate until firm, (preferably overnight).
- Melt chocolate chips in a double boiler until they are almost completely melted, but perfect for dipping (you want to temper the chocolate properly to avoid using paraffin wax)
- Dip balls into chocolate, covering all sides, using a skewer and place onto wax paper to cool.
- Store balls in the refrigerator until ready to serve.
Notes
- I love using this Wilton Candy Melts pot for dipping chocolate. It keeps chocolate at the perfect temperature. If you temper in a double boiler, follow these directions from Ghirardelli: Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, and stir until melted. The chocolate is now ready to be used for candies, coating, or dipping.
- The brand of chocolate does matter here- I only use Ghirardelli because of the high-quality ingredients and smooth and creamy texture when melted.
- It’s very important to allow the rolled balls to harden overnight in the fridge before dipping them in chocolate. They need to be really cold to keep them from falling off the toothpick when you dip.
Nutrition
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These look delicious! I can’t wait to make them. How finely should the nuts be chopped?
Hi Maggie! I hope that you enjoy them! You want to chop them into small pieces but not too fine or they won’t hold up while soaking. Keep me posted if you make them! 🙂
Can these be packed and mailed?
I have done this before, but I would put them in an airtight container and pack them with dry ice. Depending on where you live or where you are shipping to, they could melt.
How long do you think walnuts soaked in bourbon would last in a sealed jar in the pantry?
Hi Peter! I don’t usually soak them for more than a week, but should be fine for up to 10 days. I would do a minimum of 8 hours for a nice infused flavor.
Hello! I was just wondering what the serving size for the nutritional information? Is it just one bourbon ball? 😊
Hi Kayla! Yes, that is for one ball. These babies are rich and indulgent, but definitely worth it. 😉
How do I temper the chocolate properly?
Hi Jill! Thank you for brining this up, I just added the directions to the recipe card. To temper in a double-boiler: Grate or chop the desired amount of chocolate (if using a block). Place two-thirds of the chopped chocolate (or chocolate chips) in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. I also have a Wilton candy melting pot and it’s great for melting chocolate for dipping. It keeps it at the perfect temp.
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Regards
rose martine
have you ever considered making these into bars? I hate dipping things 😬…
Lol,I feel ya! It can be time consuming. The soft filling almost needs the hard coating, but if you try them as bars, just be sure and chill them prior to cutting and use a really sharp knife to slice. Let me know how they turn out!
How far in advance can I make the bourbon balls. Entertaining a party of 200 and must make several days in advance.
They keep for a few weeks in a sealed container in the refrigerator, so you should be fine. I hope they’re a big hit!
I usually make a nice chocolate cheesecake.
I love Christmas cookies. Simple, you can have a variety, love them.
The holiday dessert that takes me back to my childhood are the chocolate-coconut-marshmallow-walnut kind of stainglass window cookies.
I love those, Amanda!
Welsh cakes are my favorite holiday treat to bake.
These look fabulous! I am excited to try them! Sharing on my Facebook page today and sending lots of foodie love your way as well! Crossing my fingers on the giveaway too, of course. 🙂
These look amazing and bring back so many holiday memories! Thank you for not making them out of cookies!! True bourbon balls were confectioners sugar and butter; traditional! Pinned and sharing! #FoodieFriDIY
My favorite sweet treat to makee is divinity. My Mom made the best, I aam not even close, but it reminds me off her so I continue making it.
I have had these drunken balls in various forms and they are so good!!!
Thanks for the trip down memory lane, Amee. Ethel was a unique and very talented person.
Re-reading the recipe inspired me to get out the bourbon and start soaking the pecans!!
I’m glad you enjoyed the post! I loved Ethel, she was so funny!
Oh my, I bet these are very flavorful.
Extra boozy 🙂
Those look amazing!
Thanks Stacy! 🙂