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Bourbon Balls

Bourbon balls are an instant classic dessert during the holidays. Its easy to make, delicious and customizable! I happened to have hazelnut on hand, and felt like the combination of chocolate and hazelnut would be just perfect; however, you can use whatever nut you prefer. I initially tested this recipe for the blog, but it was such a big hit with my family that I am planning on making it again for Christmas. If you are short on time, and find yourself needing to make homemade gifts for friends and family, I definitely recommend making these chocolatey, hazelnutty treats.

Bourbon Balls


  • 1/2 cup roasted hazelnuts, ground

  • 1/2 cup vanilla wafers

  • 1/3 cup bourbon ( I used Tarnished Truth)

  • 1 stick butter (4 ounces)

  • 3 1/2 cups powdered sugar

Chocolate Coating:

  • 2 cups semi-sweet chocolate chips

  • 2 teaspoons coconut oil


  1. To make the balls, start by pulverize the vanilla wafers in a food processor.

  2. Place the grinds in the bowl of a stand mixer, and with a paddle attachment mix with the ground hazelnut.

  3. Add the bourbon and the butter and mix until incorporated.

  4. Slowly add the powdered sugar, mixing until well blended.

  5. Spread the mixture out onto a parchment lined-baking sheet and place in the refrigerator for 1 hour.

  6. Once the mixture is nice and chilled, remove from the refrigerator.

  7. With a spoon, start forming the dough into balls, about 1 inch in diameter.

  8. Place the balls on the parchment-lined baking sheet and place in the freezer for 1 hour.

  9. A few minutes before removing the balls from the freezer, place the chocolate chips in a microwave-safe bowl and mix with the coconut oil.

  10. Place in the microwave for 70 seconds.

  11. Remove the bowl and mix the chocolate with a spoon to make sure it is melted and well incorporated with the coconut oil.

  12. Using a toothpick, poke one ball at a time. Dip it into the melted chocolate, using a spoon to help coat the entire ball.

  13. Place the coated balls back on the parchment-lined baking sheet. Once all the balls have been coated, place them back in the refrigerator to cool.

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