Wednesday, November 24, 2010

DIY Gifts: Coconut Ganache Bourbon Balls

Holy happy hour, Batman!

These cookies sound so divine, and so simple, that I cannot wait to try them. Vicki, a dear grandmother** of mine, has a Thanksgiving Happy Hour every year in Hank's Bar: her garage was converted to a bar in memory of her late husband, Hank.

**It feels odd to call her a grandmother; she was married to my husband's grandfather, but she never had children. She also happens to be made of awesome, so I'm happy to keep her. ;)

Anyway, the party is always fun - with plenty of flowing booze - so these cookies should be a smash!

Yields approximately 30

For the Bourbon Balls
2 cups vanilla wafers or graham crackers crumbs (ground fine)
2 cups chopped pecans (by hand or in food processor)
1 cup confectioners sugar, sifted
4 tablespoons unsweetened cocoa powder
1/2 cup bourbon or whiskey
6 tablespoons cane syrup or corn syrup

For the Ganache
2 cups sweetened coconut flakes
1 cup semisweet chocolate chips
4 tablespoons heavy cream

For the Bourbon Balls

In a large bowl, combine cookie crumbs, pecans, confectioners sugar, and cocoa powder. In another bowl, whisk together bourbon and syrup and then combine thoroughly with dry mixture (I find using my hands works best). Allow to sit for a couple of minutes.
Using a small scoop (I prefer a spring-release ice cream scoop), spoon out rounds of the bourbon ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan.

For the Ganache

In a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave one minute to one minute and twenty seconds. Stir until chocolate is melted and glossy.

Dip bourbon balls in melted chocolate (you don't have to coat the flat bottom surface), reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly. Re-use the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight (they taste even better after the flavor has a chance to mellow). If you don't like coconut, feel free to just cover them in ganache and allow to set overnight.

Store in an airtight container for up to a week. (As if they could last that long!)

No comments: