To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the
oven rack in
the center of the oven. Put the pecans on a baking sheet and bake for about 8
minutes, or until lightly browned and fragrant. Let cool completely and then
Process the vanilla wafer cookies in your food processor until finely
chopped. Add the crumbs to the chopped pecans. To this mixture add the
confectioners sugar and cocoa powder and stir until combined. Add the corn syrup
and bourbon and mix well. Add more bourbon if necessary. Chill the batter and
then shape into 1 inch (2.5 cm) balls.
Roll the bourbon balls in confectioners sugar, finely chopped nuts, or cocoa
powder. If dipping in chocolate, put about 3 ounces (90 grams) of chopped dark
chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water.
Once melted, remove from heat and dip the
balls, one at a time, in the melted chocolate, making sure the entire ball is
coated with chocolate. Then, with two spoons or a dipping fork, remove the
bourbon balls from the melted chocolate, allowing any excess chocolate to
drip back into the bowl. Place the chocolate covered balls on a baking sheet.
When all the balls have been dipped in the chocolate, place in the refrigerator
until the chocolate has set. Once the chocolate has hardened you can drizzle the
bourbon balls with melted white chocolate.
Can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature.
cup (100 grams)
(220 grams) vanilla wafer cookies, finely crushed
1/2 cup (55 grams) confectioners
(powdered or icing)
2 tablespoons (15 grams)
(can used Dutch processed or regular unsweetened cocoa powder)
1 1/2 tablespoons light corn syrup
(or liquid glucose syrup)
(60 ml) bourbon
Confectioners (powdered or icing) Sugar
chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
Unsweetened Cocoa Powder
Melted Chocolate (Dark or