Cathy Pogue Burt’s Bourbon Balls Recipe
1 C. Old Pogue Master’s Select Bourbon
2 C. chopped pecans
1 3/4 Sticks Butter – softened
3 lbs. confectionery sugar – sifted
3 boxes semi-sweet baking chocolate
1 box unsweetened baking chocolate
1/8 bar paraffin
Pour Old Pogue Bourbon over the chopped pecans and let sit at least 3 hours or overnight.
Mix the confectionery sugar with the butter. Add the chopped pecans and mix well. Shape into balls, cover and chill in the refrigerator at least 1 1/2 hours.
While the bourbon balls are chilling, melt in the top of a double boiler, the semi-sweet chocolate, the unsweetened chocolate and the paraffin. Keep over low heat and dip the balls in the chocolate using tongs or toothpicks. Place on lightly buttered cookie sheets and chill until set. Store in covered containers in the refrigerator. Makes approximately 7 dozen.
Recipe Courtesy: OldPogue.com