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MICHAEL SYMON Maple Pecan Bourbon Balls

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Michael gives this tasty dessert a smooth hint of flavor!

cooking spray (to grease)
4 ounces bittersweet chocolate chips
4 ounces semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons maple syrup
1 1/2 cups ground store-bought pecan shortbread cookies
1 1/2 cups chopped pecans (toasted, divided)
1/2 teaspoon Kosher salt
5 tablespoons bourbon

Grease an 8×8-inch baking dish with cooking spray. Place chocolate chips in a large bowl.
In a medium saucepan add the heavy cream and bring to a simmer. Add the maple syrup and stir to combine. Pour the mixture over the chocolate, allow to sit for 5 minutes, then stir until smooth. Add the salt and bourbon and stir to combine.
Place the pecan shortbread cookies and 1 cup of pecans in the bowl of a food processor and pulse until finely ground. Add the cookies and pecans to the chocolate and stir to combine. Remove the mixture to the prepared baking dish. Place in the refrigerator and allow to set for 1 hour.
Remove and scoop into 1-inch balls using a small cookie scoop or melon baller. Roll with your hands to make smooth.
Place the remaining 1/2 cup chopped pecans in a baking dish. Roll the bourbon balls in the chopped pecans and allow to set. Store in the refrigerator and serve room temperature.
Tip: Remove the bourbon for a perfect chocolate cookie dessert for kids!

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