Equipment
Ingredients
Main Dough
- 280 g chocolate cookie crumbs
- 125 g pecans, halves or pieces
- 120 ml bourbon
- 120 g confectioners' sugar
- 45 g unsweetened cocoa powder
- 21 g honey
Coating
- 30 g confectioners' sugar
Nutrition (per serving)
Method
Place the chocolate cookie crumbs and pecans into the food processor. Pulse until the pecans are finely ground and integrated with the crumbs.
In a separate mixing bowl, whisk together the bourbon, 120g of confectioners' sugar, cocoa powder, and honey until smooth.
Pour the bourbon mixture into the food processor with the dry ingredients. Pulse until the mixture forms a cohesive dough.
Transfer the dough to a container and let it rest uncovered at room temperature (20°C/68°F) overnight to develop flavor and dry slightly.
Scoop the dough and roll into 2.5 cm (1 inch) diameter balls.
Roll each ball in the additional confectioners' sugar until fully coated.
Place in an airtight container and allow the balls to ripen for 3 to 4 days at room temperature before serving.
Chef's Notes
- The flavor of the bourbon mellows and integrates significantly after the 3-day ripening period.
- For a crunchy exterior, leave the finished balls in a container with the lid slightly ajar.
Storage
Refrigerator: 1 month — Store in an airtight container to maintain moisture.
Freezer: 3 months — Thaw at room temperature.
