Ginger Bourbon Balls

By jeknudson

Ingredients

• 2 1/2 cups coarsely ground or crushed gingersnaps (from a 10-oz. pkg., 40 to 50 gingersnaps)
• 1 /2 cup granulated sugar
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon ground ginger
• 1 /4 teaspoon salt
• 1 1/4 cups pecans, coarsely chopped
• 1 /3 cup evaporated milk or half-and-half
• 1 /4 cup light corn syrup
• 3 tablespoons (1 1⁄2 oz.) bourbon
• 8 ounces semisweet or bittersweet baking chocolate bars
• 3 (10-oz.) pkg. dark chocolate melting wafers (such as Ghirardelli Dark Melting Wafers)
• 1 /4 cup thinly sliced crystallized ginger

Details

Adapted from southernliving.com

Preparation

Step 1

Step 1
Preheat oven to 350°F. Stir together gingersnap crumbs, sugar, finely chopped crystallized ginger, ground ginger, and salt in a large bowl until well combined.

Step 2
Spread pecans in a single layer in a baking pan, and toast in preheated oven until fragrant and slightly darkened, 5 to 7 minutes, stirring halfway through baking. Add pecans to bowl with gingersnap mixture; do not stir.

Step 3
Stir together evaporated milk, light corn syrup, and bourbon in a medium bowl until well combined, and set aside.

Step 4
Break chocolate bars into small to medium chunks. Microwave chocolate in a medium-size microwavable bowl on MEDIUM (50% power) for 30 seconds; stir. Continue to microwave until chocolate is completely smooth, shiny, and fluid, about 1 minute, stirring at 15-second intervals. To melt on the stove, bring 2 to 3 inches of water to a gentle boil in a saucepan over medium-high. Reduce heat to medium-low; maintain a gentle simmer without steam. Place chocolate in a heatproof bowl; set it over saucepan, making sure bowl does not touch water. Cook chocolate, stirring occasionally, until chocolate is melted, 2 to 4 minutes.

Step 5
Add gingersnap mixture to melted chocolate, and stir once. Quickly stir in evaporated milk mixture until well combined. Cover and chill 1 hour. Roll gingersnap-chocolate mixture into about 60 (1-inch) balls. Place balls in a single layer in a large container with a tight-fitting lid or on a large rimmed baking sheet lined with parchment paper. Attach lid or cover tightly with aluminum foil; freeze until frozen solid, about 2 hours.

Step 6
Melt dark chocolate melting wafers in microwave or over simmering water, as directed in Step 4. Line 2 large baking sheets with parchment paper.

Step 7
Remove bourbon balls from the freezer. Drop bourbon balls into bowl of melted chocolate, and (using the tines of a fork) roll in melted chocolate until completely covered. Transfer to prepared baking sheets, and quickly and carefully garnish with sliced crystallized ginger. Chill in the refrigerator until set, about 1 hour.

Step 8
Transfer bourbon balls to an airtight container, and store in the refrigerator for up to 1 week. To serve, remove from refrigerator; let stand until room temperature. Transfer to paper baking cups.