Diane was initially going to write this post, but after 1 bourbon ball she quietly passed out on the couch. Silly Asian, they aren’t that alcoholic. Although I think she may be faking to get out of writing a post.
I’ve always loved a good rum ball. Actually, the love extends to just about any dessert with a hit of alcohol. I’ll macerate just about any dried fruit going into a dessert just to give it a little punch. Serving trifle, tiramisu… “Seconds Please.”
So often these little delights have rum to booze them up, and for good reason. Smooth, a touch of sweetness. I’d have to say rum is my second favorite distilled spirit, bourbon being my main mistress.
So the other day after seeing a Pinterest share of a pumpkin bourbon ball, I was highly intrigued. Taking a favorite winter treat and swapping out my second favorite spirit with a little Gentleman Jack sounded pretty good to me. I even had a bit of pumpkin puree still in the fridge from the last sugar pumpkin.
It took a whole 10 minutes to throw together and was beautiful. Since the pumpkin puree was dwindling towards the end of its existence, we decided to take the bourbon twist back to a classic rum ball. Nix the pumpkin puree, add some cocoa powder and corn syrup to bind it. And after seeing all the dark chocolate love, we added a bit more cocoa powder. Roll ‘em in the pecan/cookie crumbs, confectioners’ sugar, or more cocoa powder and they were perfect.
The holidays just got a little happier.
Yield: @ 24 - 1" Balls
Total Time: 15 min
These have a good hit of bourbon in them, so they are best reserved for the adults. Unless you need a little quiet time out of the kids. Just kidding.
For the finely ground wafers and pecans, they are best to grind separately in the food processor. The wafers need a good solid grinding to get them nice and fine, however for the pecans it is best to just pulse them until they are finely chopped. You don't want to create a paste out of them.
Adapted from Dessert for Two's pumpkin bourbon balls.