Source of Recipe
"The Southerner's Cookbook: Recipes, Wisdom, and Stories"
"Bourbon balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like banana pudding."
List of 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
◦ ½ cup heavy cream
◦ ¼ cup light corn syrup
◦ 1 teaspoon ground cinnamon
◦ ⅓ cup bourbon
◦ Finely ground vanilla wafers
◦ Finely chopped pecans or other nuts
◦ Dusting of cocoa powder, cinnamon-sugar, or confectioners' sugar
Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring just to a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings as desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
Makes 48; serves 24