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Chocolate Bourbon Balls




Source of Recipe


Internet


List of Ingredients




1 1/3 cups coarsely chopped pecans
1 1/4 cups confectioner's sugar
4 cups (13 1/2 ounces) finely crushed chocolate-flavored graham crackers (crush in a plastic bag with a rolling pin or use a food processor)
1/2 cup unsweetened cocoa powder
4 tablespoons (1/2 stick) unsalted butter, well softened but not melted
1/4 cup corn syrup
3 to 4 tablespoons bourbon
1/2 cup granulated sugar, for dipping



Recipe



Process the pecans and 1/2 cup of the confectioner's sugar in a food processor until the nuts are finely ground. Transfer to a medium bowl and stir in the cookie crumbs. Sift in the remaining 3/4 cup confectioner's sugar and the cocoa.

Add the butter and corn syrup. Add 3 tablespoons of the bourbon and mix with a rubber spatula, mashing the butter into the other ingredients. If the mixture is too dry and won't hold together, add the additional tablespoon of bourbon. Let stand until the liquid is absorbed, about 30 minutes.

Using a tablespoon for each, roll the mixture into balls. Roll the balls in the granulated sugar to coat. Let stand for 30 minutes or so, then roll again. Store in an airtight container and let stand at room temperature for at least 24 hours before serving. (The cookies can be made up to 2 weeks ahead. Roll the cookies in more granulated sugar before serving.)

4 Dozen