[for 48 Fudgy Bourbon Balls]
280g chocolate graham crackers or chocolate wafers
125g pecans
120 mL good bourbon
120g confectioners' sugar, plus more for rolling
3 T unsweetened cocoa powder
1 T honey
*In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground.
*In a separate bowl, stir together the bourbon, 1 cup of confectioners' sugar, cocoa powder and honey.
*Add the mixture to food processor and pulse until just combined.
*Let the dough rest overnight, uncovered and at room temperature.
*Roll the dough into balls about 1" in diameter, then toss the balls in confectioners' sugar.
(Store them in an airtight container if you want them moist.)
*Sprinkle with more confectioners' sugar just before serving.
[for 24 Pecan Pie Truffles]
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 t salt
2 T maple syrup
1/4 cup bourbon
1 t vanilla
7oz. dark chocolate
*In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined.
*Add maple syrup, bourbon and vanilla, stirring thoroughly.
(Use your hands to make sure the mixture becomes fully incorporated.)
*Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
*In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. (we recommend tempering.)
*Line a baking sheet with parchment paper.
*Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet.
*Let sit for 15 minutes or until firm.
Note: These recipes came from "The New York Times".
Labels: Christmas candy recipe
