These ping-pong-ball-sized orbs of liquored-up goodness find a creamy, pecan-flecked, bourbon-soaked center bathed in a glaze of dark chocolate served at pretty much any gathering during the holiday season. Below is a recipe in case you’re interested in whipping up a batch yourself. But be forewarned: These aren’t for children — and aren’t for the faint of heart! Think of it more as an edible shot than a piece of homemade candy.
1 cup chopped pecans
1½ cups plus 3 tablespoons bourbon (your preferred brand — don’t go bottom shelf!)
1 pound powdered sugar
¼ pound unsalted butter
1 cup semi-sweet chocolate chips
2 tablespoons whole milk
Add pecans to an airtight jar and pour the 1½ cups of bourbon over them. Close the container and allow to sit for at least a week, but up to 10 days.
Drain the pecans and discard the bourbon.
In a large mixing bowl, cream the butter until light and fluffy using an electric mixer.
Slowly add powdered sugar and the three tablespoons of bourbon to the butter until completely incorporated.
Using a wooden spoon, gently fold in the bourbon-soaked pecans.
Using a melon baller (or a tablespoon), form the buttercream into approximately 1-inch balls. Place on a baking sheet lined with parchment paper and refrigerate until firm.
Combine chocolate chips and whole milk in a double boiler over medium heat, stirring until melted. Use a dipping fork (or toothpick) to submerge buttercream balls, one at a time, in the melted chocolate, coating the balls on all sides.
Place back on the baking sheet lined with parchment paper. Allow balls to completely harden before eating.