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Spicy Mexican Chocolate Tequila Balls (in the style of Bourbon Balls) Recipe

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This recipe for Spicy Mexican Chocolate Tequila Balls (in the style of Bourbon Balls) is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the balls:

about 40 Nilla wafers
1 cup pecans or pecan pieces
3/4 cup powdered sugar
1/2 cup dark unsweetened cocoa powder (I used Hershey’s “special dark” cocoa)
1 tsp cinnamon
1/2 tsp chipotle powder (see note above about spiciness)
1/4 cup reposado or añejo tequila
1 tsp vanilla extract
2 Tblsp light corn syrup
For coating the balls:

1/2 cup powdered sugar
1 Tblsp dark unsweetened cocoa powder
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Directions:
Put Nilla wafers, nuts, powdered sugar, cocoa, cinnamon, and chipotle powder in a food processor and pulse until crumbly. It should be powdery with some chunks of nuts and cookies throughout.
In a bowl, mix tequila, vanilla, and corn syrup with a fork or whisk.
Add cookie mixture to liquid and stir well to completely moisten. If it is not wet enough to form balls, add a splash more tequila until you can easily mold the mixture into solid balls.
Combine all of the coating ingredients in a shallow bowl and set at your work area. Prepare a cookie sheet with a piece of parchment paper.
Roll balls with about 1-2 Tblsp of cookie mix and coat in coating mixture completely. Move to cookie sheet.
Let sit to dry out and harden for 2-4 hours. Cover and store at room temperature.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
note about the spiciness factor: 1 teaspoon of chipotle powder makes them very spicy. I have recommended 1/2 teaspoon to give them some kick without making the spice too overwhelming. But Steve likes them with the full teaspoon

 

 

 

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