Whiskey Balls

Preparation info

  • Difficulty


  • Yield: About

    3 Dozen

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This confection—or at least a version of it—was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate.


  • 3 cups vanilla wafer crumbs
  • ½ cup finely chopped pecans
  • ½ cup unsweetened cocoa
  • 2 cups confectioners’ sugar
  • ½ cup bourbon
  • 3 tablespoons light corn syrup
  • Salt, if desired


  • Blend together the crumbs, nuts, cocoa, 1 cup confectioners’ sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.
  • Roll each ball in the remaining 1 cup confectioners’ sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.