Bourbon Balls
Prep time: 
Total time: 
Serves: 36 balls
Adapted from Gourmet magazine.
  • 1/2 cup (50 g) chopped raisins
  • 1/4 cup (60 mil) bourbon
  • 2 cups chocolate wafer crumbs, about an 18 ounce package of Oreos or similar, with the cream scraped out (Sorry, I forgot to weigh these.)
  • 1/2 cup (55 g) firmly packed dark brown sugar
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (50 g) finely chopped pecans
  • 1/4 cup (60 mil) unsulfured molasses
  • finely chopped pecans
  • cocoa powder
  1. In the small bowl macerate (soak) the chopped raisins) in the bourbon for 15 minutes.
  2. In the large bowl stir well the chocolate wafer crumbs, dark brown sugar, pecans, cinnamon, ginger, and cloves. Add the raisin mixture and molasses and stir until the mixture clumps together.
  3. Shape the mixture into 1-inch balls (we made them smaller). If the balls are a little dry and crumble, sprinkle some more bourbon over the mixture and stir again. Roll the balls in the chopped pecans or the cocoa powder.
  4. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.
More Information

small bowl
large mixing bowl
melon baller or similar small scoop
airtight storage container lined with wax paper or plastic wrap
Recipe by Andrea Meyers at