Kentucky Derby Bourbon Balls (Printable Version)

Delightful chocolate-coated treats with pecans and a bourbon twist, ideal for southern celebrations and parties.

# What You'll Need:

→ Nuts

01 - 1 cup pecans, finely chopped

→ Liquor

02 - 1/4 cup Kentucky bourbon

→ Confectionery

03 - 2 cups powdered sugar
04 - 2 tablespoons unsalted butter, softened

→ Chocolate Coating

05 - 8 ounces semisweet chocolate, chopped
06 - 1 teaspoon coconut oil or vegetable shortening, optional

→ Garnish

07 - Whole pecans or chopped pecans, optional

# How-To Steps:

01 - Combine chopped pecans and bourbon in a small bowl. Allow to soak for at least 1 hour to fully absorb bourbon flavor.
02 - Mix powdered sugar and softened butter in a medium bowl until smooth and well combined.
03 - Add bourbon-soaked pecans including any remaining liquid to the sugar-butter mixture. Blend thoroughly until evenly distributed.
04 - Roll mixture into 1-inch balls and arrange on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
05 - Heat chocolate with coconut oil if using in a microwave-safe bowl at 30-second intervals, stirring until completely smooth.
06 - Dip each chilled ball into melted chocolate, ensuring complete coating. Return to baking sheet.
07 - Top each chocolate-coated ball with a whole pecan or sprinkle of chopped pecans if desired.
08 - Refrigerate until chocolate coating is completely set, approximately 30 minutes.

# Tips for Success:

01 -
  • No baking required—simply mix, chill, and coat for an effortless dessert
  • Perfect for Derby Day parties, holiday gift-giving, or special celebrations
  • Rich bourbon flavor balanced with sweet chocolate and crunchy pecans
  • Make-ahead friendly and stores well in the refrigerator for up to 2 weeks
  • Elegant presentation that looks as impressive as it tastes
02 -
  • Use quality Kentucky bourbon for the best flavor—the bourbon is the star ingredient
  • Finely chop the pecans for easier shaping and a more refined texture
  • Chill the balls thoroughly before dipping to prevent them from falling apart
  • Work with small batches when coating to keep the chocolate at the ideal consistency
  • Store in an airtight container with parchment paper between layers to prevent sticking
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