Chocolate Whiskey Balls Recipe

Preparation: Grind the pecans and the chocolate wafers coarsely in a food processor and empty into a large bowl. Mix in the sugar, corn syrup, and whisky very thoroughly (I use my hands). Shape the mixture into balls the size of a quarter and roll in powdered sugar. Keep in an airtight container in a cool place, or freeze on a baking sheet until each is firm and store in tightly sealed plastic bags. Yield: 2 to 3 dozen The Author says: "A variation of the classic Bourbon Balls, the chocolate cookie crumbs make these sinfully rich and very chocolatey! Substitute your favorite liquor for the whisky, or roll them in finely chopped pecans instead of sugar, if you prefer. These keep well and are marvellous with eggnog." --Emily Crumpacker Recipe Source: Seasonal Gifts from the Kitchen by Emily Crumpacker (Wm. Morrow & Co, Inc) Reprinted with permission.