12 oz. semisweet chocolate squares
1/2 c. butter
1/3 c. sugar
1/2 c. whipping cream
1/4 c. bourbon
1 tbsp. instant coffee granules
2 c. ground pecans, divided
3/4 c. chocolate wafer crumbs

Combine chocolate, butter and sugar in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; stir in cream, bourbon, coffee granules and 1 cup pecans. Cover and refrigerate until firm. Combine remaining pecans and wafer crumbs; mix well. Shape chocolate mixture into 1 inch balls and roll in crumb mixture. Store in refrigerator. Yields about 5 dozen.