In 1936, Ruth Hanly Booe, a candy entrepreneur in Frankfort, Kentucky, invented the Bourbon Ball. Simply and deliciously, it is a whiskey-spiked cream center covered with dark chocolate and topped with a pecan. Over time, it became a regional favorite, especially popular during the holidays. My version contains honey as well as the finest Kentucky Bourbon.
1/2 cup unsalted butter, at room temperature
3 1/2 cups powdered sugar
5 Tablespoons top quality Kentucky Bourbon
1 Tablespoon honey
Combine softened butter and powdered sugar until smooth.
Add bourbon and honey. Mix until incorporated.
Refrigerate the mixture for 1 hour.
Form the buttercream into 1 inch balls and place on waxed paper. Refrigerate until firm.
Transfer buttercream centers to a Ziploc freezer bag and freeze for several hours or overnight.
Dip in chocolate coating. (See Below)
4 to 6 ounces semisweet chocolate
30 -50 whole pecan halves, for garnish
Place a toothpick in each bourbon ball, sticking the toothpick into the center.
Melt chocolate in a small bowl in the microwave or a double boiler. Mix and heat until smooth.
Working quickly, dip the bourbon ball centers into the chocolate one at a time. Tap the toothpick against the side of the bowl to shake off excess chocolate. Set the coated bourbon ball on waxed paper covering a baking sheet or pizza pan. With another toothpick push the bourbon ball gently from the toothpick and cover the spot where it was with a pecan half.
When all bourbon balls have been dipped allow them to rest until set. (To speed the process the pan of bourbon balls can be placed in the refrigerator.) When set, transfer the candies to a holiday tin or other storage container.