For the Sugarplums:
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Using a double boiler or the microwave oven on low power, gently melt
the chocolate chips, the sugar, cocoa powder, and the corn syrup together,
stirring smooth. Remove from heat, add the liqueur and stir gently, so
as not to stiffen the chocolate mixture.
-
Puree the cookie crumbs to a fine powder using a food processor, place
in a large bowl, add the pureed breadcrumbs and the cinnamon, and add chocolate
mixture. Stir to combine. This may take a few moments to meld the ingredients.
Once combined, let the mixture rest a few minutes.
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Chop the pecans finely, and place in a shallow dish.
-
Take teaspoonfuls of the chocolate mixture and roll into balls about
3/4 inches across.
-
Roll into the pecans. You can also roll a few into a dish of granulated
sugar for the real "sugarplum" effect.
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Set sugarplums into airtight containers, and then serve on pretty dishes
or let mellow for a few days.
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