Imperial Coffee Stout Bourbon Balls
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Servings
10-12
Prep Time
60 minutes
Cook Time
10 minutes
Bourbon balls but better. Because these babies call for not just whiskey, but also Derek Wolf's Imperial Coffee Stout beer-infused blend with smoky richness, a touch of salt, and toffee notes.
Author:Chef Christian Gill
Ingredients
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1 tbsp Derek Wolf’s Imperial Coffee Stout Blend
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1 32oz bag Powdered Sugar
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1 cup Butter (softened)
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2 qts Dark Chocolate Melting Chips
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2 cups Pecan Pieces
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1.5 cups Bourbon
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2 cups Toffee bits
Directions
In a Pint Mason Jar combine Bourbon and Pecans. Seal and soak 12-24hrs.
In a large mixing bowl or stand mixing bowl, combine softened butter and powdered sugar.
Using a paddle attachment, mix butter and powdered sugar. Add in Pecans with bourbon and mix.
Roll out small 3/4-1 inch balls on parchment. Place in fridge and chill over night 12-24 hours.
Bring a small saucepot with 3 cups of water to a soft boil. Place a medium/large mixing bowl on top and melt dark chocolate chips in the double boiler making sure to stir quickly to melt all chocolate and keep it from scorching.
Roll balls in melted chocolate and place back on the parchment paper. Sprinkle toffee on top while the balls are still hot from the chocolate. Refridgerate to set and until serving. Or put out back in the cold. Don’t let the owl take them this time.
Recipe Video
Recipe Note
Easy to make, easy to eat. You don't need to let the balls rest overnight, 8 hours will do, but if you have the time, take your time. I prefer dark chocolate over milk chocolate but you do you.
