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| 3 Tasse | Vanilla wafer crumbs |
| 1/2 Tasse | pecans finely chopped |
| 1/2 Tasse | cocoa unsweetened |
| 2 Tasse | Confectioner's sugar |
| 1/2 Tasse | Bourbon |
| 3 Esslöffel | corn syrup light |
| | Salt, if desired |
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1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.
2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.
also be used. This confection - or at least a version of it - was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate.
~-From Craig Claiborne's "Southern Cooking"
~-Lovingly hacked in for the Fido Cooking Echo by Wesley Pitts, the Bourbon Cowboy.
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