Sophisticated and elegant, these Zinfandel Port Balls are a festive dessert for any occasion. The port and cocoa meld together, erupting into a smooth and warming flavor, sans any raw alcohol taste. Perfect for gifting too.
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.
Roll each ball in powdered sugar and place on a lovely tray.