Zinfandel Port Balls

We all need a no-bake treat to make and bestow upon family and friends around the holidays. If you are looking for something easy to put together, this will definitely lighten your load.

These Zinfandel Port Balls are one heck of a treat. And yes, no baking or cooking is required. They are so easy to make and the taste is sophisticated and elegant. I love them and want them by my side at all times.

The best part is, you can use any Port you have on hand but I tend to love Zinfandel Ports. These lovely little balls o'goodness are so rich and yummy, you only need to give someone a few to make a statement.

The Port and cocoa meld together and erupt into a lovely warming flavor. There is no raw alcohol taste. They are very smooth.

These would make a stunning gift. Place the Port Balls in a sturdy box and give with a bottle of Port and the recipe in a gift basket.

Zinfandel Port Balls
Adapted from Sunset

1 package (12 oz.) vanilla sandwich cookies (I just made these again with Nilla wafers and liked them much better than using Oreos)
1/2 cup unsweetened Dutch-process cocoa powder
1 cup pecans, whole
3/4 cup pecans, coarsely chopped
1/4 cup dark corn syrup
1/2 cup Zinfandel Port or other Port
1/2 cup powdered sugar

In a food processor, whirl vanilla wafers, cocoa powder and 1 cup whole pecans until fine crumbs form.

Add Port and corn syrup to the crumb mixture and whirl again until blended. Scoop out the very sticky mixture into a bowl and add 3/4 cup coarsely chopped pecans. Mix in pecans with a spoon until fully incorporated.

Roll into 1-inch balls and place on parchment paper. You may have to wash your hands after every ten balls rolled as your hands get sticky from the mixture.

Roll each ball in powdered sugar and place on a lovely tray.

Recipe Source: http://noblepig.com/2008/12/09/ballsey.aspx