Mascarpone Bourbon and Rum Balls

Yield: about 8 dozen balls

Ingredients

Chocolate Mascarpone Bourbon Balls

• 1 (8 ounce) container Crave Brothers Farmstead Classics® Chocolate Mascarpone cheese
• 1 cup confectioners’ sugar
• 1/2 cup bourbon
• 3 1/2 cups chocolate wafer crumbs (cookie)
• 1 1/2 cups ground pecans
• Optional Toppings: baking cocoa, chocolate sprinkles, chocolate wafer crumbs (cookie), confectioners’ sugar, melted dark chocolate and finely chopped pecans

Mascarpone Rum Balls

• 1 (8 ounce) container Crave Brothers Farmstead Classics® Mascarpone cheese
• 1 cup confectioners’ sugar
• 1/3 cup dark rum
• 1/4 cup eggnog
• 1/4 teaspoon ground cinnamon
• 3 1/2 cups gingersnap cookie crumbs
• 1 1/2 cups ground pecans
• Optional Toppings: confectioners’ sugar, gingersnap cookie crumbs, finely chopped pecans and melted white baking chocolate

Instructions

Chocolate Mascarpone Bourbon Balls

1. Beat the mascarpone, confectioners’ sugar and bourbon in a large bowl until smooth. Add chocolate wafer crumbs and pecans; stir until blended. Refrigerate mascarpone mixture, uncovered, overnight.
2. Shape mascarpone mixture into 1 inch balls; roll and coat with toppings as desired.
3. Store covered in the refrigerator.

Mascarpone Rum Balls

1. Beat the mascarpone, confectioners’ sugar, rum, eggnog and cinnamon in a large bowl until smooth. Add gingersnap cookie crumbs and pecans; stir until blended. Refrigerate mascarpone mixture, uncovered, overnight.
2. Shape mascarpone mixture into 1 inch balls; roll and coat with toppings as desired.
3. Store covered in the refrigerator.

Notes

Balls coated with baking cocoa or confectioners’ sugar may need to be coated again before serving.

The balls are best served cold.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin