8 ounces bittersweet chocolate, at least 67% cacao, chopped
1/2 cup heavy cream
1/4 light corn syrup
1 teaspoon ground cinnamon
1/3 cup bourbon to which 1 teaspoon honey has been added and dissolved
Finely chopped pecans
Dusting of sifted cocoa or powdered sugar
Combine the crushed vanilla wafers and the chopped pecans in a large bowl. The food processor
makes easy work of crushing the cookies and finely chopping the pecans.
Place the chopped chocolate in a separate bowl.
In a small saucepan, combine the cream, corn syrup, and ground cinnamon, place over medium heat, and bring just to the boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and stir to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in
the refrigerator to chill for 30 minutes.
Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings as desired, and arrange on a parchment- lined sheet baking sheet. Store in an airtight container in a cool place for up to 1 week.