2 cups crushed shortbread cookies
1 cup finely chopped toasted pecans
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 cup light corn syrup
1 teaspoon ground cinnamon
2 oz Vain Vanilla extracted in Kentucky Bourbon
Finely ground vanilla wafers
Finely chopped pecans or other nuts
Dusting of cocoa powder, cinnamon sugar, vanilla sugar, or confectioner's sugar
Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
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 Vain vanilla.
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.