2 c crushed Nilla Wafers
1 1/2 c finely chopped, toasted pecans, separated
8 oz bittersweet chocolate, chopped
1/2 c heavy cream
1/4 c light corn syrup
1 t cinnamon
1/3 c bourbon
1/2 scoop Protein Essentials Chocolate Collagen Shake Powder
Combine crushed wafers and 1 c pecans in a large bowl, set aside. Place the chopped chocolate in a separate bowl, set aside.
In a small saucepan combine cream, corn syrup and cinnamon. Bring just to a boil over medium heat, stirring constantly. Pour the cream mixture over the chopped chocolate and whisk to blend the cream into the melting chocolate. Let cool briefly, then add in the bourbon.
Pour the chocolate mixture over the crumb mixture and stir well to combine. Place in the refrigerator to chill for 30-40 minutes.
Add 1/2 scoop Protein Essentials Chocolate Collagen Shake Powder and remaining pecans to low bowl or plate. Stir to combine.
Form the chocolate mixture into balls using a melon baller. Roll balls in the Protein Essentials Chocolate Collagen Shake Powder and nut combination. Arrange on parchment paper. Store in airtight container in a cool place for up to 1 week. Enjoy!
Adapted from original recipe which appears on the Epicurious website here.