Bourbon Balls

Ingredients

• 2 cups crushed vanilla wafers (about 8 ounces)
• 1 cup finely chopped toasted pecans
• 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 teaspoon ground cinnamon
• 1/3 cup bourbon
• Finely ground vanilla wafers
• Finely chopped pecans or other nuts
• Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

Steps

1. Combine crushed wafers and pecans in a large bowl, and put the chopped chocolate into a separate bowl.
2. In a small saucepan over medium heat, stir cream, corn syrup and cinnamon constantly and bring just to a boil. Immediately pour over the chopped chocolate, whisking to blend the cream as the chocolate melts. Cool for 1 to 2 minutes, then whisk in bourbon.
3. Pour the chocolate mixture over the crumb-and-nut mixture and stir thoroughly. Refrigerate for 30 minutes. Use a small melon baller, about 2 teaspoons, to form balls, roll in coatings if desired, and place on a parchment-lined baking sheet. Keep in an airtight container in a cool place for up to 1 week.