Gianni V.'s Spicy Bourbon Balls Recipe
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Category: |
Category: |
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Ganache |
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Ingredients: |
Ingredients: 1/4 c. (1/2 stick) butter, at room temperature
1 package (16 oz.) confectioners' sugar, SIFTED
1 c. toasted pecans, chopped
2 T. vanilla extract
1/4 c. bourbon (Maker's Mark is the sweetest)
36 toasted pecan halves (about 1/2 cup)
Coarse or kosher salt
1/4 tsp. cayenne pepper (optional but adds a nice, mild kick)
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Directions: |
Directions:ADVISORY: Make sure you read all the instructions carefully as this can be complicated.
1. Soak the chopped pecans in a closed jar with 1/4 c. (2 oz.) of the bourbon for at least two hours. Overnight is best.
2. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Pour the chopped pecans on one half and the whole pecans on the other half. Toast for 10 minutes or until they are fragrant and darker. Remove and set aside. SAVE the parchment-covered tray for later use.
3. In a large mixing bowl, mash the butter with a fork. Slowly add the sifted sugar and beat with a mixer until the consistency is like rough cornmeal. Mix in the nuts, vanilla, 1/4 c. (2 oz.) bourbon and cayenne.
4. Use 1/2 tablespoon to scoop out balls and place them on the parchment paper-lined tray. You can use a butter knife to scrape the ganache out of the spoon. They don't have to look pretty. You can also use a small cookie scoop (OXO makes a good one.) This should make around 36 pieces.
Put the tray in the freezer for 15 minutes or until the ganache is firm but not frozen.
Cover a dinner plate with parchment paper. Take 6-8 balls out and put on the plate. Using a fork or speciality tool, dip in the tempered chocolate (SEE BELOW) and cover completely. Lift out gently, scrape the fork on the bowl's lid to remove excess chocolate and then place on the parchment paper.
Sprinkle a little of the coarse salt on the top of the ball and then press down one of the toasted pecan halves. Put the balls back in the freezer on the parchment-lined tray and repeat until all the balls are finished.
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Tempered Chocolate |
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Ingredients: |
Ingredients: 3 packages (4 oz. each) semi-sweet baking chocolate (use the best you can find (Guittard, Scharffen Berger).
Double boiler
Chocolate or candy instant thermometer
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Directions: |
Directions:1. Chop two-thirds of the chocolate into small pieces. (Chop 1/3 of the chocolate and set aside for later)
2. Put the two-thirds of the chocolate in a double boiler (or pan over another pan) of simmering, not boiling water. Stir constantly until reaches a temperature of 120 degrees. Remove from heat.
3. Stir in the remaining one-third of the chocolate a little at a time. Wait for it to completely melt before adding more chocolate. Still constantly until the temperature drops to 82 degrees.
4. Return to the heat and warm to 88-91 degrees.
5. Remove from heat (being careful to avoid any water or steam) and start dipping the balls.
6. You can reheat if the temperature drops below 88 degrees. |
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Number Of
Servings: |
Number Of
Servings:36 balls |
Preparation
Time: |
Preparation
Time:2 hours |
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