Nov 03, 2010
I've used this same recipe for over twenty years, and it's by far the best and most reliable. The only things I'd add is to melt a half-stick of paraffin with the chocolate so that the chocolate doesn't scorch as easily and to make the finished product shinier. I also use toothpicks to dip each ball into the chocolate mixture so that the process goes more quickly. When the chocolate dries slightly, I twist and pull the toothpick upward to remove it, then dip a spoon into the chocolate and dab each ball with the spoon. I've seen some people cover the toothpick hole with a pecan (as the photo in the main recipe shows), but sometimes the extra nut detracts from the overall creaminess of the bourbon ball and the chopped walnuts inside each ball provide plenty of a nutty taste. I've packaged these treats in Christmas tins as holiday gifts, and they are ALWAYS a huge hit!
—DayLit
