MAKES 25 – 30

These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".

28 vanilla wafers, finely crushed (to yield 1 cup)
1 cup shelled pecans (see page 92), finely chopped
3 tbsp. quality unsweetened cocoa powder
3–5 tbsp. bourbon, preferably small-batch
1/4 cup light corn syrup
1/4 cup small chocolate sprinkles

1. Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1" balls, and transfer to a wax paper–lined sheet pan as done.

2. Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.

3. Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.