Imperial Coffee Stout Bourbon Balls

Chef Christian Gill

Servings

24

Prep Time

60 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Dessert

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. 

Imperial Coffee Stout Bourbon Balls

Ingredients

  • 1 tbsp Derek Wolf’s Imperial Coffee Stout Blend

  • 1 32oz bag Powdered Sugar

  • 1 cup Butter (softened)

  • 3 Cups Dark Chocolate Melting Chips

  • 2 cups Pecan Pieces

  • 1.5 cups Bourbon

  • 2 cups Toffee bits

Directions

  1. In a Pint Mason Jar combine Bourbon and Pecans. Seal and soak 12-24hrs.

  2. In a large mixing bowl or stand mixing bowl, combine softened butter, Derek Wolf’s Imperial Coffee Stout Blend, and powdered sugar.

  3. Using a paddle attachment, mix butter and powdered sugar. Add in Pecans with bourbon and mix.

  4. Roll out small 3/4-1 inch balls on parchment. Place in fridge and chill over night 12-24 hours.

  5. 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.

  6. 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.