Best 8 Cherry Bourbon Balls Recipes

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

AMAZING BOURBON BALLS WITH CHERRIES

Steps:

• Soak walnuts and cherries in bourbon for 4-5 hours. (The longer you soak them, the more they absorb the alcohol.) Drain well.
• Soften butter. Mix butter with confectioners sugar and add to nuts and cherries. (You might need to add more sugar if the mixture is to wet.) Roll into balls (about half the size you wish your final bourbon ball to be). Refridgerate at least 30 minutes until set.
• Melt chocolate and wax in double broiler. Drop balls into chocolate and put on wax paper. Let set until chocolate hardens. (I always put them in the fridge to speed up the process.).

CHOCOLATE CHERRY BOURBON BALLS

Steps:

• Melt chocolate in top of double boiler or on low in the microwave.
• Remove from heat, add corn syrup and bourbon.
• In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
• Add chocolate mixture.
• Stir until blended.
• Refrigerate 1 hour.
• Roll into 1-inch balls and roll in granulated sugar.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

CHERRY RUM BALLS

Steps:

• Melt the chocolate chips and stir in the rum and corn syrup.
• Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
• Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

PRESSURE-COOKER CHERRY BOURBON HAM BALLS

Steps:

• Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet., In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.

BOURBON HAM BALLS

Steps:

• Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen., Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add meat mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat 1/4 in. oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels., In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.