Makes: Eleven 1¼ inch balls
These no-bake cookies are one of my most requested recipes around the holidays and make a splendid ice cream add-in. The combination of chocolate, pecans, and bourbon marries magnificently with pumpkin, vanilla, caramel, and chocolate ice creams. The balls break up readily into fudgy little morsels as they are stirred into the ice cream base. You will need about 8 bourbon balls/160 grams for 1 quart/1 liter ice cream.
Plan Ahead Make a minimum of 1 day or up to 6 weeks ahead.
Dough
Makes: 225 grams
| chocolate wafers, preferably homemade | 100 grams | 1 cup broken into pieces or ¾ cup loosely packed crumbs |
| pecan halves | 37 grams | ¼ cup plus 2 tablespoons |
| powdered sugar | 35 grams | ¼ cup (lightly spooned into the cup and leveled off) plus 1 tablespoon |
| unsweetened alkalized cocoa powder | 12 grams | 2 tablespoons plus 2 teaspoons (sifted before measuring) |
| unsalted butter, cold | 14 grams | 1 tablespoon |
| corn syrup | 21 grams | 1 tablespoon (15 ml) |
| bourbon, preferably Maker’s Mark | 15 grams | 1 tablespoon (15 ml) |
Make the Dough
Food Processor Method
1) In a food processor or blender (in several batches), pulverize the cookies into fine crumbs. Empty them into a medium bowl.
2) Process the pecans with the powdered sugar and cocoa until finely ground.
3) Cut the butter into 2 pieces and add it and the corn syrup. Process until combined.
4) Add this mixture to the cookie crumbs and, with your fingers or a wooden spoon, mix until evenly incorporated.
Hand Method
1) Smash the wafers into crumbs by placing them in a plastic bag and rolling with a rolling pin. Transfer them to a medium bowl.
2) Using a nut grater, finely grate the pecans.
3) Sift the powdered sugar and cocoa into the bowl with the cookie crumbs. Add the butter, nuts, and corn syrup.
4) With a wooden spoon, stir the mixture until uniform in consistency.
Both Methods
Mix in the Bourbon
5) Add the bourbon to the cookie crumb mixture. With a wooden spoon, stir the mixture until it is uniform in consistency and begins to clean the bowl. Add a teaspoon at a time of extra bourbon if the mixture is too dry to hold together.
6) Let the mixture sit for 30 minutes to absorb evenly. Add more bourbon if needed.
Roll the Bourbon Balls
7) Scoop out level tablespoons (20 grams each) of the mixture, then press and roll them between the palms of your hands to shape into 1¼ inch balls.
8) Place the bourbon balls in an airtight container lined with a paper towel or crumpled parchment.
Store
Airtight: room temperature, 6 weeks