Simone Faure's Rum Balls
2½ cups chocolate cake crumbs
1¼ cups pecans
1 cup powdered sugar, plus more for dusting
½ cup good rum or bourbon
3 Tbsp. unsweetened cocoa powder
1½ Tbsp. honey
• In the bowl of a food processor, pulse together the cake crumbs and pecans until the nuts are finely ground.
• In a separate bowl, stir together the powdered sugar, rum, cocoa powder and honey. Add the mixture to the food processor and pulse until just combined. Let the dough rest, uncovered, at room temperature at least 4 hours to allow them to slightly dry out, making them easier to handle.
• Use your hands to roll the dough into 1-inch balls, then roll the balls in powdered sugar. Store the rum balls in an airtight container until ready to serve.
• Roll the rum balls in more powdered sugar just before serving.