Two Decadent recipes to whip up on World Chocolate Day

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World Chocolate Day is on July 7 and we couldn’t think of a better way to celebrate than with these Maker’s Mark bourbon infused chocolate delights.

Maker’s Mark Bourbon Balls

These bite size balls of chocolate filled with whisky soaked pecans and a nutty finish have us on cloud 9.

Makes 48 Bourbon Balls

Ingredients

  • 2 tbsp. Maker’s Mark Bourbon
  • 1 cup bourbon-soaked chopped pecans
  • 450g confectioners’ sugar + 2 cups extra
  • 115g unsalted butter
  • 250ml unsweetened baking chocolate
  • 4 tbsp. grated paraffin cooking wax
  • Whole pecans for topping each bourbon ball

Method:

  1. DO AHEAD: Place pecans in a jar – add Maker’s Mark to cover 1 inch over pecans. Approx. 1-1/2 cups. Cover tightly with lid and let stand 7–10 days for pecans to absorb bourbon flavour.
  2. Drain bourbon-soaked pecans thoroughly and set aside. Discard the whisky. It will be bitter and unusable now.
  3. In a large bowl, cream the butter by using an electric mixer.
  4. Add 1 pound sugar and Maker’s Mark Bourbon alternately to the butter until blended.
  5. Gently stir in pecans.
  6. Refrigerate for 20 minutes to allow the mixture to stiffen.
  7. Place 2 cups sugar in a small bowl. Line a baking sheet with parchment paper.
  8. Remove mixture from refrigerator. Scoop tablespoon-sized portions from mixture. Drop into sugar and then roll 1-inch ball. Place on baking sheet.
  9. Refrigerate 2 hours.
  10. Melt chocolate and paraffin cooking wax in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth.
  11. Using a long toothpick, dip each ball into the chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool.
  12. Serve at room temperature. Store in refrigerator covered for up to 2 weeks.

Maker’s Mark Flourless Bourbon Brownie

A rich, whisky infused cakey celebration (and they’re gluten free!).

Makes 12 Brownies

Ingredients:

  • 1-1/4 sticks unsalted butter, plus more for the pan
  • 1/4 cup Maker’s Mark® Bourbon
  • 1/4 cup unsweetened cocoa powder
  • 2 cups semi-sweet chocolate chips
  • 4 large eggs
  • 1/2 cup confectioners’ sugar

Method:

  1. Preheat the oven to 180°C. Butter an 8-inch square baking pan, line with parchment paper or foil and butter the parchment.
  2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1-1/2 cups chocolate chips. Stir until smooth. Let cool slightly.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners’ sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining 1/2 cup chocolate chips on top.
  4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack.
  5. Lift out of the pan using the parchment paper. Cut into 12 bars.

Check out our Maker’s Mark review here: Maker’s Mark bourbon

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