Bourbon Balls part 2

As promised this post will show the completion of the making Bourbon balls.  For those who did not read part 1, go here.  Now I will tell you how Marty and I made his Mother’s recipe our own.

Dolly was not much on drinking.  Every now and then she had a cocktail and sometimes a little wine.  Marty and I love Kentucky Bourbons, so we soak the pecans longer than her recipe calls for.  Ours soaked nearly a week. 

What little Bourbon that was left over he poured into the filling. Marty does not use water to soften the mixture, just Bourbon. Do not eat these and then drive. 

He mixed the ingredients up, spread them on wax paper, and used a small cookie scooper to make the balls.

He drops the balls onto wax paper on a cookie sheet.

The cookie sheet then goes into the freezer.

Chocolate my sister-in-law sent us.

Chocolate dippers.  Dolly used fingers, toothpicks, spoons.

Deluxe Chocolate Melter.  www:chocolatemelter.com
Dolly used a double boiler.

Just a little paraffin is added to help the chocolate not to melt in your hands.  It still will.  We don’t add that much.

Dipping the balls in chocolate.

More dipping.

Marty dipped in small batches.  The filling would thaw if out long.


After dipped, into the refrigerator they go.  When good and cold again, the Bourbon Balls are placed in sealed containers and kept in the refrigerator. 

Now we are ready for the Christmas Eve Bourbon Ball contest.  We are so going to win.