During the holidays, we make countless batches of chocolate bourbon truffles. These bourbon balls deliver the nostalgia and memories of Christmas at grandma's house.
recipe originally published November 26, 2012
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Why you'll love these chocolate bourbon balls
Chocolate bourbon truffles are always included in our holiday cookie trays and boxes. One of the most requested from our friends, too - holiday party invites may as well be addressed to us and a bourbon ball...
- Flavor: Chocolate bourbon balls have a caramel like center and a rich chocolate coating.
- Texture: A perfect melt in your mouth, chewy bite.
- Method: A truly easy recipe with a simple ingredient list! 7 minutes or less of active prep, with some waiting time.
See the simple ingredient list, you may already have everything to make these:
How to make this recipe
Bourbon truffle balls are a simple no bake dessert. You make the bourbon-caramel base on the stovetop. The longest time required is waiting for the bourbon ball mixture to cool and set, then you roll into balls. Dust the truffles with cocoa powder, powdered sugar, or even coat in melted chocolate!
This easy recipe method gives all the ingredient substitutions and ways to customize your bourbon ball.
Variations to the bourbon balls recipe
I prefer this chocolate bourbon truffle recipe as is. The warm flavors taste exactly as they always have with the family recipe I grew up with.
- Rum: If you are not a bourbon fan, this recipe can be made as a rum ball instead.
- Coating: For a different look, roll the bourbon ball or rum ball in powdered sugar instead of cocoa powder.
- Chocolate: For even more chocolate, dip these bourbon truffles in melted chocolate.
Zero Proof option for bourbon balls
To make bourbon balls without bourbon, you can use several ingredient alternatives. Add one tablespoon of whiskey flavoring, or vanilla extract in place of the bourbon. Add an tablespoon or two of the water as needed.
There are several zero proof spirits that would work very well in this recipe. Apple cider makes a delicious truffle as well, or you can simply add more water in place of the bourbon.
Should bourbon balls be refrigerated?
Yes! I keep these refrigerated in a glass container with a tightly fitting lid.
My rule for maximum flavor and freshness is to enjoy chocolate bourbon truffles within a week.
Did you make these bourbon balls?
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Chocolate Bourbon Truffles
These bourbon balls are a rich and impressive, party ready dessert.
Ingredients
- 6 large Medjool dates, pitted
- 3 tablespoons bourbon
- 3 tablespoons water
- 1 tablespoon pure vanilla extract
- 5 ounces dark chocolate pieces or bar, chopped
- unsweetened cocoa powder, for dusting
Instructions
- In saucepan over medium heat, combine pitted Medjool dates with bourbon.
- As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms.
- Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.
- Remove bourbon ball mixture from heat and allow to cool. Transfer to covered container and refrigerate several hours to overnight.
- Once bourbon ball mixture is set from refrigeration, add cocoa powder to a shallow bowl or dish.
- Spoon small amounts of bourbon ball mixture and roll into balls, just under one inch in size.
- Roll through cocoa powder to coat completely.
- Return to refrigerator until ready to serve.
Notes
Why you'll love these chocolate bourbon balls
Chocolate bourbon truffles are always included in our holiday cookie trays and boxes. One of the most requested from our friends, too - holiday party invites may as well be addressed to us and a bourbon ball...
- Flavor: Chocolate bourbon balls have a caramel like center and a rich chocolate coating.
- Texture: A perfect melt in your mouth, chewy bite.
- Method: A truly easy recipe with a simple ingredient list! 7 minutes or less of active prep, with some waiting time.
Variations to the bourbon balls recipe
I prefer this chocolate bourbon truffle recipe as is. The warm flavors taste exactly as they always have with the family recipe I grew up with.
- Rum: If you are not a bourbon fan, this recipe can be made as a rum ball instead.
- Coating: For a different look, roll the bourbon ball or rum ball in powdered sugar instead of cocoa powder.
- Chocolate: For even more chocolate, dip these bourbon truffles in melted chocolate.
Zero Proof option for bourbon balls
To make bourbon balls without bourbon, you can use several ingredient alternatives. Add one tablespoon of whiskey flavoring, or vanilla extract in place of the bourbon. Add an tablespoon or two of the water as needed.
There are several zero proof spirits that would work very well in this recipe. Apple cider makes a delicious truffle as well, or you can simply add more water in place of the bourbon.
Should bourbon balls be refrigerated?
Yes! I keep these refrigerated in a glass container with a tightly fitting lid.
My rule for maximum flavor and freshness is to enjoy chocolate bourbon truffles within a week.
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Nutrition Information:
Yield:
10Serving Size:
2 trufflesAmount Per Serving: Calories: 80
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Michelle | A Dish of Daily Life says
Truffles are on my to-do list this year...I've never made them before! These sound amazing!
allie @ Through Her Looking Glass says
Delicious!!!! I would love a stash of these in my pantry for my sweet tooth.
Terri Cole says
I have a big tub of the smaller Deglet noor dates. If I sub them for the Medjool, how many do I use? Approximately double the amount? Thanks in advance!
Dani says
Hi
I am planning on trying these today. I want to use cacao powder instead of cocoa and a cacao bar instead of dark chocolate. Do you think it will turn out as good being the less processed form of chocolate?
Thanks
Kristina Sloggett says
hi Dani, SORRY I am just seeing this now - I have not made these with cacao, so I am unsure how the result will taste; it may require a few more dates for sweetener is my only thought, I would probably try it! please let me know if you do?
marlyse says
I have used raw cacao & processed cocoa interchangeably & have not noticed any difference in sweetness. If anything, it seems the raw cacao is less bitter.
Mandy says
I made these yesterday. They. were. AWESOME. I did make a couple of changes. I didn't have vanilla paste so I used extract. I also didn't have bourbon, so I used imitation brandy flavoring. They turned out absolutely amazing and were surprisingly easy to make. I'm going to make several batches for Thanksgiving and try a few variations, like rolling them in powdered sugar or cinnamon sugar or using different flavorings. Thanks for a great recipe!
Kristina Sloggett says
you are so welcome Mandy, glad you enjoyed! happy holidays!
Mandy says
Made two more batches tonight - almond and rum. I also have orange, peppermint, and brandy too, so I'll make three more batches before Thanksgiving. I tried the powdered sugar and cinnamon sugar and I definitely like powdered sugar the best. But they're all great. This recipe is so adaptable and tasty!
Kristina Sloggett says
look at you go!! so happy you are loving these, and you sure are getting creative - all of those variations sound SO GOOD!
cheers - happy Thanksgiving!
marlyse says
What is vanilla paste?? The recipe looks & sounds delicious. I would like to make them.
Kristina Sloggett says
hi Marlyse - vanilla paste is a thicker form of vanilla - if you cannot find it you can substitute the same amount of vanilla extract. enjoy!
marlyse says
Thank you Kristina. Appreciate that.
Kimberly from The Hungry Goddess says
I love bourbon - add chocolate and caramel and I am an addict! THANK YOU!
Kristina Sloggett says
I know... these are a favorite around here... I make a big batch and keep them in the freezer. they defrost very quickly!