While most bourbon balls are a cross between a cookie and a cake, these are definitely candies. Many bourbon distilleries serve a version in their tasting rooms (and sell them in their gift shops, of course), although those are usually made with a pecan half on top instead of chopped pecans inside. I prefer them this way. The pecans add texture to balance the super-sweet filling.
1 stick unsalted butter, at room temperature
3 1/2 cups confectioners’ sugar
6 tablespoons bourbon
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup minced pecans
8 (1-ounce) squares semisweet chocolate
2 teaspoons shortening
Combine the butter and confectioners’ sugar in a mixing bowl and beat with an electric mixer until smooth. (It will look fluffy, like canned white frosting.) Beat in the bourbon, salt, and vanilla. Stir in the pecans.
Refrigerate the mixture for 1 hour, until firm enough to handle. Working quickly so the warmth of your hands doesn’t soften the mixture, pinch off small pieces and roll into 1-inch balls, then place on a baking sheet lined with wax paper. Place in the freezer for several hours or overnight.
Chop the chocolate into small pieces and place in a small saucepan over medium-low heat. Stir often until completely melted. Stir in the shortening and remove from the heat.
Remove the pecan balls from the freezer, and, using a fork, drop each ball into the chocolate, turn to coat, then scoop it up with the fork and let the excess chocolate drip off before returning it to the baking sheet. When all the balls are coated, place in the refrigerator until the chocolate is set. Store in an airtight container in the refrigerator or the freezer.