These chocolatey confections are what editor-at-large Shane Mitchell calls Southern truffles—”boozy and bad to the bone.” Her family traditionally made them as a holiday treat, but the bourbon balls recipe no longer has a timestamp. We find that the chocolate maker Callebaut makes particularly nice sprinkles, but if you’re not nostalgic about that ingredient, try swapping them out for crushed nuts; or switch vanilla wafers for chocolate ones.
Featured in: “A Southern Christmas North of the Mason-Dixon.”
- ¼ cups light corn syrup
- 3 tbsp. bourbon, plus more to taste
- 1 cup finely chopped pecans
- 3 tbsp. cocoa powder
- 28 vanilla wafers, finely ground (about 1 cup)
- ¼ cups small chocolate sprinkles, plus more as needed