Saturday, December 1, 2012
Chocolate Cake Pecan Bourbon Balls
4 cups chocolate cake crumbs ( use leftover Chocolate Bourbon Cake , or any chocolate cake, great when you have a cake failure, smile)
4 cups powdered sugar
1/2 cup unsweetened cocoa
pinch of salt
2 cups coarsely chopped pecans toasted
3/4 cup bourbon
2 tablespoons corn syrup
Put the cake in a food processor and pulse into fine crumbs. Add the crumbs to a bowl add only 3 cups of the powdered sugar (reserving 1 cup for later to garnish) cocoa powder, salt and chopped pecans, stir to combine.
Mix the bourbon and corn syrup into the dry mixture and mix with your hands until well combined evenly. Refrigerate around 1/2 hour. Roll into balls then into powdered sugar. I freeze them until ready for the cookie tray and take out what I need. If you store in refrigerator for at least a week of so these will enhance the flavors.