Bacon, Bourbon and Chocolate Cake Balls – Triple Threat

That’s right. I did it.


I made drunk cake balls. Rolled around in bacon.

As you all know, I couldn’t care less about sweets. Just give me my jalapenos and cheese and hot sauce. And burgers. And more jalapenos.

Ok, fine, every now and then I want a little something.

Like a Hershey kiss or two. Or maybe a cake pop, especially something like this. These are different. They don’t count as real dessert.

IMGP7506 copy

These are my Triple Threat Cake Balls – Dark Chocolate, Bourbon and Bacon using chocolate from Chocoley.

IMGP7388Don’t let this recipe scare you. They’re easy, and such a crazy good combination of sweet and salty.

And a little boozy.

IMGP7393I have to tell you that the quality of this chocolate is absolutely off the charts amazing. I’m not exaggerating. Y’all know me, I’m not gonna brag about chocolate – of all things – if I didn’t really, really LOVE it. I didn’t even use the milk chocolate for these because the dark was so delectable that I went straight into making the final batch after the first taste test with Mark and the kids.

And they don’t typically like dark chocolate. To quote Mark – “THAT’S some amazing f*in’g chocolate!”. You know he’s NY to the core, I can’t control his mouth.

IMGP7410This, kids, is the Rock ‘n Roll of dessert.

Bacon, Bourbon and Chocolate Cake Balls

Bacon, Bourbon and Chocolate Cake Balls


  • 1 box vanilla cake mix (make sure you have eggs, oil, etc. to make the cake)
  • 1 container cream cheese cake frosting
  • 16 oz. Chocoley Dark Melting Chocolate
  • 1 tbsp bourbon
  • 1/2 lb. bacon, cooked and crumbled (the amount really depends on your preference)
  • Chocoley White Melting Chocolate, for decorating
  • Sprinkles or sanding sugar, for decorating
  • Lollipop (or cakepop) sticks


  • Make cake according to package directions; allow to cool to room temperature.
  • Crumble the cake in a very large mixing bowl.
  • Add frosting and mix it all together with your hands. You can use a big spoon, but it will just take forever. Give in and use your hands.
  • Refrigerate dough for at least 2 hours.
  • Remove dough from fridge and roll into golf ball size balls and place on a baking sheet lined with parchment paper and freeze for 30 minutes.
  • While the dough is in the freezer, stir dark chocolate and bourbon together and microwave at 50%, stirring every 30 second until melted.
  • Melt the white chocolate the same way.
  • Dip cake balls in dark chocolate, sprinkle with bacon and drizzle with white chocolate and sprinkles or sanding sugar, if desired.

Disclosure: Opinions expressed in this post are my own. I was provided products by Chocoley, however I was not paid to write this post, nor was I asked to write a review.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Becky

    Girl, you sound JUST LIKE ME when you talks about sweets. Not my thing either. But these look so amazing. If I’m going to eat something sweet, I want it to be something extraordinary like these!!

  2. Smitten Foodie

    Are you kidding me?!? These look and sound amazing, great pictures too.

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