Fudgy Bourbon Balls

Ingredients

• one 11-ounce box Nilla Wafers (finely ground (reserve about 8 wafers that you don’t grind))
• 1 cup confectioners’ sugar (plus more for dredging)
• 1/3 cup unsweetened cocoa powder
• 1/4 cup bourbon (or as necessary (rum may be substituted))
• 1 teaspoon cinnamon (or to taste)
• 1/4 to 1/2 teaspoon ground ginger (or to taste)
• pinch salt (optional and to taste)
• about 1/4 cup light corn syrup (honey, agave, or molasses may be substituted)

Instructions

1. 1

   To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need ‘firm up’ the mixture later) and blend on high speed until they’re finely ground.

2. 2

   Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.

3. 3

   Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.

4. 4

   Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.

5. 5

   Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.

6. 6

   Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp. Will keep airtight for many weeks in the fridge.