Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.

　　

Ingredients

48, serves 24

　　2 cups crushed vanilla wafers (about 8 ounces)

　　1 cup finely chopped toasted pecans

　　8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped

　　1/2 cup heavy cream

　　1/4 cup light corn syrup

　　1 teaspoon ground cinnamon

　　1/3 cup bourbon

　　

Optional coatings:

Finely ground vanilla wafers

　　Finely chopped pecans or other nuts

　　Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

　　

Step 1

Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.

　　

Step 2

In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.

　　

Step 3

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 if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

　　Buy the full book from HarperCollins or from Amazon. Recipe from The Southerner's Cookbook, by Editors of Garden & Gun. Copyright © 2015 by Editors of Garden & Gun. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers.