These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Yield: makes 25-30
- 28 vanilla wafers, finely crushed (to yield 1 cup)
- 1 cup shelled pecans, finely chopped
- 3 tbsp. quality unsweetened cocoa powder
- 3-5 tbsp. bourbon, preferably small-batch
- 1⁄4 cup light corn syrup
- 1⁄4 cup small chocolate sprinkles
- Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1" balls, and transfer to a wax paper–lined sheet pan as done.
- Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.
- Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.