Bourbon Balls from Ben Moïse of Charleston
Photo by Marni Rothschild Durlach

Have your dessert tables bow under the weight of pralines, caramel turtles, bourbon balls, and holiday fudge.

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3 dozen

  • 1 cup cookie crumbs (we use shortbread or nilla wafers)
  • 1 cup chopped pecans
  • 1 cup confectioners sugar, plus more, sifted for dusting
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup good bourbon
  • 2 tablespoons light corn syrup
  1.  Throw all ingredients (except sifted confectioners sugar for the dusting) in a food processor and run until it forms a dough.
  2. If very soft, place in the refrigerator for an hour to firm up, but otherwise form marble-sized balls just like playdough and then roll in sifted sugar. Serve room temperature or chilled!
  • Recipe By
    Ben Moïse of Charleston, South Carolina

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