CHOCOLATE FUDGE BALLS RECIPES

Steps:

• Combine chopped bittersweet chocolate, semisweet chocolate, and butter in a large glass bowl. Cook cream and bourbon in a small saucepan over medium until mixture is hot but not boiling, 3 to 4 minutes. (Bubbles will form around the edge.) Pour mixture over chocolate. Let stand 1 minute.
• Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave on HIGH 30 seconds to 1 minute, stirring after 30 seconds.) Stir in vanilla. Stir in crushed cookies. Cover and chill 3 hours or until firm. (Mixture can be prepared and chilled up to 2 days ahead.)
• Shape mixture into about 40 (1-inch) balls. Sprinkle each ball with a very small amount of sea salt, and coat balls in chopped pecans. Place on wax paper-lined baking sheets, and chill 1 hour. Refrigerate in an airtight container up to 5 days.

Steps:

• Place pecans in a large skillet and toast over medium heat, stirring occasionally, until fragrant and darkened in color, about 5 minutes.
• Heat condensed milk, butter, sugar, corn syrup, vanilla, cinnamon, and salt in a medium saucepan over medium, stirring constantly, until butter is melted, about 2 minutes. Add chocolate chips and cook over low, stirring constantly and scraping bottom of pot to keep from sticking, until gently bubbling and thickened, about 5 minutes. Pour into a large bowl and stir in ½ cup pecans. Refrigerate until thickened, at least 2 hours or overnight.
• Meanwhile, in a food processor, pulse the remaining 1 cup pecans until finely ground. Place in a medium bowl.
• Scoop a rounded teaspoon of the mixture and roll into balls. One at a time, roll balls in pecans to coat. Arrange in mini cupcake liners or on a serving plate. Balls can be made in advance and kept in an airtight container for up to one month in the refrigerator.