Friday, January 31, 2014

Blissful Balls of Alcohol

I never knew that bourbon was whisky. Upon attempting my first lot of bourbon balls, I was relieved to discover that, since we already owned an unopened bottle of Jim Beam, an unnecessary trip to the liqueur store could be avoided.

All bourbon is whiskey, but not all whiskey is bourbon. Bourbon is a big Springsteen fan since it's always born in the USA (or it's not bourbon) and it's a sweet version of whiskey because it has to be made with at least 51% corn.

Liqueur education aside, these bourbon balls are crazy good.

This version of bourbon balls that originally incorporated corn syrup and dyed-green almonds, is rolled in real pistachios and replaces corn syrup with heavy cream.

These balls are crucial for holiday celebrations with disgruntled family members, Kentucky Derby parties, and PMS--in that order.


  • 7 ounce(s) (about 3 cups) Nilla wafers
  • 1/2 cup(s) roasted unsalted almonds
  • 6 ounce(s) (about 1 cup) semisweet chocolate chips
  • 2 tablespoon(s) heavy cream
  • 1/2 cup(s) granulated sugar
  • 1/3 cup(s) bourbon
  •  Finely chopped pistachios, almonds, or pecans, for rolling


  1. In a food processor, pulse the Nilla wafers and almonds to form fine crumbs.
  2. Place the chocolate and cream in a medium microwave-safe bowl and microwave on high, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 1/2 minutes total.
  3. Stir in the sugar, then the almond cookie crumbs and bourbon. Immediately roll the mixture into 1 1/2-inch balls, then coat in the nuts. Refrigerate until ready to serve.

The gluten-free version involves Glutino Vanilla Creme cookies.  

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