Bite-sized chocolate truffles filled with bourbon-soaked pecan and butter cream, the Kentucky Derby chocolate that turns up at every Louisville confectioner.

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.

Where to eat Bourbon balls in Louisville

1 editor pick for Bourbon balls in Louisville, ranked by editorial score. All Louisville signature dishes · Bourbon balls across every city.

  • Muth's Candies

    Order Modjeskas, chocolate-covered marshmallow

    Muth's Candies on East Market in Louisville has made hand-rolled chocolates and modjeskas in NuLu since 1921, the family-owned confectioner.

Book food experiences in Louisville

See all 123 food experiences in Louisville

More places near Muth's Candies

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 362 hrEasy

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

  1. Combine chopped pecans and bourbon in a bowl. Let soak overnight at room temperature, covered.
  2. Beat the softened butter until fluffy in a stand mixer. Add icing sugar, vanilla and salt; beat until smooth.
  3. Strain the soaked pecans, reserving 2 tbsp of the bourbon. Beat the pecans and reserved bourbon into the butter mixture.
  4. Chill the mixture 30 minutes until firm enough to roll.
  5. Roll into 36 balls (around 2cm each). Place on a parchment-lined tray. Chill 30 more minutes.
  6. Melt the chocolate in a double boiler or microwave on low.
  7. Dip each ball into the chocolate, fully coating. Top each with a pecan half.
  8. Return to the parchment tray. Chill 30 minutes until set. Store covered.

Editor tip. Use a decent Kentucky bourbon; the flavour comes through. Don't substitute lower-quality whiskey or you'll taste the difference.

Common allergens: Dairy, Tree nuts.