Mint Julep Bourbon Balls
As a Kentuckian, it’s pretty much required that I like bourbon. But I also can admit that I am not a fan of the Mint Julep. I love Kentucky Derby weekend, but I spend my time drinking the Oaks Lily. Bourbon and mint seem like a strange combination, but they work together surprisingly well. While I’m not a huge fan of the cocktail, I cannot stop eating these Mint Julep Bourbon Balls.
What is a Mint Julep Bourbon Ball
A Mint Julep Bourbon Ball is a mint bourbon ball. If you’re not familiar with a bourbon ball, it’s a ball of bourbon and sugar, held together by butter, and then dipped in chocolate. It’s basically a boozy truffle. To make a bourbon ball a mint julep bourbon ball, we just add some peppermint extract!
How to Make a Mint Julep Bourbon Ball
Combine all the ingredients except chocolate and refrigerate until hardened. You’ll want to use enough powdered sugar that after an hour in the refrigerator you can form a ball out of the mixture and it will hold its shape.
You’ll then form balls of about 1-2 tablespoons of the mixture, depending on how big you want them. Place the balls on a lined cookie sheet and freeze. Once frozen, you’ll melt the chocolate, dip the balls until completely covered in chocolate, and chill. I usually put a wire rack on a lined cookie sheet so when I put the chocolate covered balls on the wire rack there is room for the excess chocolate to drip onto the sheet below. Lining the sheet makes for easier cleanup!
A Mint Julep may be Derby-focused, but these minty bourbon balls are perfect for any occasion!
Mint Julep Balls
- 1 stick butter melted
- 4-6 cups powdered sugar
- 1/2 cup bourbon
- 1 teaspoon peppermint extract
- 14 oz package melting chocolates
- Combine butter, sugar, bourbon, and extract.
- Refrigerate mixture for 1 hour.
- Scoop approximately one inch balls out of the mixture and place on parchment paper lined cookie sheet.
- Freeze for at least 2 hours.
- When frozen, melt the melting chocolates according to package instructions.
- Dip each ball in the chocolate, and set on a cooling rack over a cookie sheet so the excess chocolate can drip off.
- Allow balls to harden.