Steph Abbott Says

With the holidays just around the bend, I’ve been planning the production of plenty of chocolate balls. I’ve actually been dreaming of balls.

While the store-bought truffle is fine, I prefer the densely rolled, moist, caked-but-not-baked confection rolled in sugar, cocoa, coconut and other yummy dressings.

Of all these spherical splendors, I’m partial to the bourbon ball–especially my spherical lyricals infused with cocoa and a more than a splash of Kentucky spirits.

I have a simple, no-cook recipe that rocks the palate in almost a “southern-fried” way. With a bit of cocoa and a bite of bourbon, down a few and you’ll be singing about gravel roads, dogs and women. Hazardous to your health, my bourbon balls are best served in moderation and in accordance with the territory’s liquor laws. As such, I now only make them for special occasions (or the month of December).

Best part? They will not stale, and given the high proof, they can be stored in the freezer and noshed on throughout the year.

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