Valentine’s Day the BRCC Way: A Pair of Balls and a Cocktail

Whether you look forward to or dread Valentine’s Day, chances are that if you’re in a relationship — or want to be — you’ll recognize the holiday in some way. We suggest you tap into your romantic side with Black Rifle Coffee.

Sure, you could go the flower-and-teddy-bear route — but that’s not only boring, predictable, and requires almost zero effort, you probably did the same thing last year. Am I right? So shake things up a bit. If you want to make your object of affection swoon, get in the kitchen.

You don’t have to produce a five-course meal — some homemade chocolates and a special cocktail will do more than impress. And if you don’t know how to cook, no problem. Chocolate balls are the simplest candy to make; cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious.

The quality of the ingredients will affect the final product, so use high-quality chocolate and butter, along with America’s Coffee and Leadslingers Whiskey.

Before you start, brew a strong cup of Black Rifle Coffee and get organized. Be sure you have all your ingredients, measuring cups, bowls, etc., ready to go. If you don’t have a mixer or food processor, you’ll have to chop, crush, and mix by hand.

UP ALL NIGHT WHISKEY BALLS

Our Up All Night Whiskey Balls is a simplified version of a fancy chocolate truffle. They also pack a sweet, boozy punch with a robust Black Rifle Coffee kick.  

Servings: Approximately 18 balls

• 1 cup pecans, chopped


• ¾ cup Leadslingers Whiskey


• 1 cup Nilla Wafers, crushed


• 4 tablespoons cocoa powder


• ½ cup powdered sugar, divided


• ¼ cup light corn syrup


• ½ cup Black Rifle Coffee beans, divided (we used whole bean Silencer Smooth)


• Wax or parchment paper

Directions:

1. In a large mixing bowl, combine chopped pecans, Nilla Wafer crumbs, cocoa powder, ¼ cup Black Rifle Coffee beans (ground), and ¼ cup powdered sugar. Mix until smooth, approximately 5 to 8 minutes on low.


2. In a separate bowl, mix light corn syrup and Leadslingers Whiskey.


3. Add the whiskey mixture to the dry ingredients and mix on low for 5 minutes.


4. Lay out a sheet of wax or parchment paper on a cookie sheet.


5. Using a heaping tablespoon portion, roll dough into ¾-inch balls.


6. In another bowl, combine the BRCC coffee and powdered sugar; coat each ball in the coffee/sugar mixture and place on the prepared cookie sheet. Cover and chill in the refrigerator for at least 2 hours. (These can be made up to a week in advance.)

BLACK RIFLE BIG WHISKEY CHOCOLATE BALLS

This is an authentic-style bourbon ball recipe but taken up a notch — because nobody wants to eat your grandma’s ball on Valentine’s Day. They are rich, smooth, indulgent, and delicious! The addition of coffee grounds to the chocolate coating adds a killer texture and flavor.

Servings: Approximately 18 balls

• 1 cup chopped walnuts


• ¾ cup Leadslingers Whiskey


• ½ cup (1 stick) butter, softened


• 3 cups powdered sugar


• 16 ounces semi-sweet chocolate chips (or two tubs of dipping chocolate)


• ¼ cup Black Rifle Coffee beans, ground


• Wax paper

Directions:

1. In small bowl, stir the chopped walnuts with the Leadslingers Whiskey and allow to soak for 1 hour.


2. In a separate bowl, combine softened butter and powdered sugar, mixing until smooth, approximately 8 minutes on medium.


3. Add the walnut and whiskey mixture to the butter and sugar mixture, and mix for 8 minutes on low.


4. Roll into 1-inch balls and place on a cookie sheet covered with wax paper. Refrigerate for 2 hours until firm.


5. In a double boiler* over low heat, melt chocolate until smooth, stirring frequently. Sprinkle the ground Black Rifle Coffee into the chocolate.


6. Using a toothpick, dip each ball in the chocolate, covering completely. Allow excess to drip off, then place back on wax paper to cool completely.


7. Return to refrigerator to chill for at least 2 hours. (These can be made up to a week in advance.)

* To make a double boiler, place a metal mixing bowl in a pot of water, with the mixing bowl nested in the pot. Place the pot over low heat on the stove to slowly heat the water. Be careful not to submerge the bowl of chocolate.

The BRCC and Chill Cocktail

This is a quick and simple cocktail that pairs perfectly with the chocolate balls.

Servings: 2

• 3 ounces Black Rifle Coffee, brewed and cooled


• 2 ounces Leadslingers Whiskey


• 2 ounces heavy cream


• 1 ounce maple syrup


• Ice


• Cinnamon


• Black Rifle Coffee beans, ground


• Whipped cream

Directions:

1. In a cocktail shaker, combine brewed (and cooled) Black Rifle Coffee, Leadslingers Whiskey, heavy cream, maple syrup, and ice; shake to combine.


2. Strain over ice into a cocktail tumbler or glass of choice.


3. Top with whipped cream, a sprinkle of cinnamon, and a pinch of ground Black Rifle Coffee.