Christmas candy ball tree

 

[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".