History
Bourbon balls were created by Ruth Hanly Booe at the Rebecca Ruth Candy shop in Frankfort in 1938, the year before bourbon became the official Derby drink. Booe's original combined chocolate, butter, sugar and a generous splash of Kentucky bourbon with a pecan topping. The candy became a Kentucky Derby gift tradition. Muth's Candies and Cellar Door Chocolates in Louisville both produce hand-rolled bourbon balls each Derby season, with peak production from Thanksgiving through May.
Make it at home
Yield Makes 36 bourbon ballsHands-on 30 minTotal 2 hrDifficulty Easy
Ingredients
- 200g pecan halves, finely chopped
- 120ml Kentucky bourbon
- 115g unsalted butter, softened
- 450g icing sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 350g semi-sweet chocolate, chopped
- 36 pecan halves for topping
Method
- Combine chopped pecans and bourbon in a bowl. Let soak overnight at room temperature, covered.
- Beat the softened butter until fluffy in a stand mixer. Add icing sugar, vanilla and salt; beat until smooth.
- Strain the soaked pecans, reserving 2 tbsp of the bourbon. Beat the pecans and reserved bourbon into the butter mixture.
- Chill the mixture 30 minutes until firm enough to roll.
- Roll into 36 balls (around 2cm each). Place on a parchment-lined tray. Chill 30 more minutes.
- Melt the chocolate in a double boiler or microwave on low.
- Dip each ball into the chocolate, fully coating. Top each with a pecan half.
- Return to the parchment tray. Chill 30 minutes until set. Store covered.
Tip from the editors. Use a decent Kentucky bourbon; the flavour comes through. Don't substitute lower-quality whiskey or you'll taste the difference.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.