Two desserts in one makes for a show-stopping dessert.
The Bourbon Balls are deliciously sweet and crunchy, rounded out with just the right amount of bourbon.
The Bourbon Balls also make a nice dessert on their own.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop styling: Lydia Pursell
Just like that, your filling is ready.
Be sure to remove the baked crust from its pan before filling it.
Once the crust is filled, it is harder to take out of the pan.
This Bourbon Ball Tart is well-suited for any special occasion, from the winter holidays to theKentucky Derby.
Or just any old Tuesday night.
We don’t need an excuse to enjoy some chocolate andbourbon.
wafers)
12cupbutter, softened to room temperature
14cup(2 oz.)
all-purpose flour
14cupunsweetened cocoa
12teaspoonkosher salt
Ganache Filling
1 14cupsheavy whipping cream
3(4-oz.)
60% bittersweet chocolate bars, chopped
1tablespoon(12 oz.)
Cover; chill until firm, about 30 minutes.
Meanwhile, prepare the Crust: Preheat oven to 350F.
Add egg yolk, flour, cocoa, and salt; beat until fully combined, about 1 minute.
Freeze until firm, about 10 minutes.
Place tart pan on a baking sheet.
Bake until dry to the touch, 12 to 14 minutes.
Transfer tart pan to a wire rack; cool completely, about 30 minutes.
Remove Crust from tart pan, and place on a cake stand or a serving platter.
Whisk mixture until smooth.
Pour Ganache Filling into cooled Crust.
Finish the Bourbon Balls: Place remaining 1/4 cup powdered sugar in a small bowl.
Place remaining 12 cup pecans in a second small bowl.
Place cocoa in a third small bowl.
Remove Bourbon Ball mixture from refrigerator, and shape into about 30 (1-inch) balls.
Roll 10 Bourbon Balls in powdered sugar.
Roll another 10 in chopped pecans.
Roll remaining 10 in cocoa powder.
Chill tart until Ganache Filling is completely firm, about 2 hours.
