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Kentucky Bourbon Balls
From Chef Joe Castro and Emeril Lagasse
Friday, December 1, 2000
A holiday favorite from Chef Joe Castro, Executive Chef at The English Grill.
Ingredients
Directions
1. Combine the cake or cookie crumbs, sugar, 1/4 cup unsweetened cocoa, corn syrup and Bourbon. Blend and mix very well. Mix in the pecans.
2. Roll the mixture into 1-inch balls. If the mixutre is not rolling together easily, add more corn syrup.
3. Roll the balls in the cocoa powder to coat them.
*Store in an airtight containers and refrigerate. You can also freeze them.
Copyright, May 2000, Chef Joe Castro, Executive Chef at The English Grill
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.
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