Hard Truth Maple Bourbon Cream Balls


Hard Truth Maple Bourbon Cream Balls


1 c. Chopped pecans, toasted
½ c. Hard Truth Maple Bourbon Cream
½ c. Unsalted butter, softened
16 oz. Confectioner’s sugar (approx. 3½-4 c.)
18 oz. Semisweet chocolate (approx. 3 c.)
3 Tbs. Shortening or coconut oil
30 toasted Pecan halves


  1. Combine chopped pecans and Hard Truth Maple Bourbon Cream in a small bowl. Cover, and let sit at room temperature for at least one hour or overnight.
  2. Line baking sheet with parchment or waxed paper. Set aside.
  3. Cream butter with electric mixer, and gradually add powdered sugar until fully combined.
  4. Add pre-soaked pecans, and mix until fully combined. The resulting mixture should have a dough-like consistency. If it is too liquid, add more sugar. If it is too thick, add more Hard Truth Maple Bourbon cream.
  5. Use a melon-baller or teaspoon measure to form balls that are slightly larger than one inch in diameter, then place on prepared baking sheet.
  6. Refrigerate or freeze balls until firm, at least one hour.
  7. Once the balls are ready, begin preparing chocolate coating by melting chips and shortening together over low heat in a heavy-bottomed sauce-pan or double boiler, stirring constantly, until mixture is smooth.
  8. Using a toothpick, dip balls into chocolate mixture one at a time. Ensure that each one is fully coated before returning to the baking sheet, then immediately top with a pecan to cover the toothpick hole.
  9. When all are covered, return sheet to refrigerator to set the chocolate.
  10. Once the chocolate is set, they’re ready to serve. Enjoy!

*To toast pecans, bake pecan halves for 5-10 minutes in oven preheated to 350°F. Start checking in on them frequently at around 5-7 minutes as the pecans burn easily.

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