Bourbon Balls

Name: Bourbon Balls
Yield: 4 servings
Ingredients: 1 2 cups crushed vanilla wafers (about 8 ounces); 1 1 cup finely chopped toasted pecans; 1 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped; 1 1/2 cup heavy cream; 1 1/4 cup light corn syrup; 1 1 teaspoon ground cinnamon; 1 1/3 cup bourbon; 1 Finely ground vanilla wafers; 1 Finely chopped pecans or other nuts; 1 "Dusting of cocoa powder; 1 cinnamon sugar; 1 or confectioners sugar"

From the kitchen of Carly

Crushed vanilla wafers and toasted pecans bind with bourbon-spiked chocolate ganache into rich, boozy balls. Roll them in cocoa or nuts for a sophisticated no-bake treat that tastes like a cocktail in candy form.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups crushed vanilla wafers (about 8 ounces)
11 cup finely chopped toasted pecans
18 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
11/2 cup heavy cream
11/4 cup light corn syrup
11 teaspoon ground cinnamon
11/3 cup bourbon
1Finely ground vanilla wafers
1Finely chopped pecans or other nuts
1"Dusting of cocoa powder
1cinnamon sugar
1or confectioners sugar"

Instructions

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 to just 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 if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.