Coconut Ganache Bourbon Balls source: thekitchn Yields approximately 30 Ingredients For the Bourbon Balls 2 cups vanilla wafers or graham crackers crumbs (ground fine) 2 cups chopped pecans (by hand or in food processor) 1 cup confectioners sugar, sifted 4 Tbsp. unsweetened cocoa powder 1/2 cup bourbon 6 Tbsp. cane syrup or corn syrup Ingredients For the Ganache 2 cups sweetened coconut flakes 1 cup semisweet chocolate chips 4 Tbsp. heavy cream Directions For the Bourbon Balls In a large bowl, combine cookie crumbs, pecans, confectioners sugar, and cocoa powder. In another bowl, whisk together bourbon and syrup and then combine thoroughly with dry mixture (I find using my hands works best). Allow to sit for a couple of minutes. Using a small scoop (I prefer a spring-release ice cream scoop), spoon out rounds of the bourbon ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan. Directions For the Ganache In a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave one minute to one minute and twenty seconds. Stir until chocolate is melted and glossy. Dip bourbon balls in melted chocolate (you dont have to coat the flat bottom surface), reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly. Re-use the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight (they taste even better after the flavor has a chance to mellow). If you dont like coconut, feel free to just cover them in ganache and allow to set overnight. Store in an airtight container for up to a week.
Posted on: Wed, 10 Dec 2014 02:32:41 +0000
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