Gently melt chocolate in a double boiler set over low heat, or in the microwave, heating in 30 second intervals on 50% power (stirring after each interval).Stir in sugar and corn syrup until paste-like. Add bourbon and stir until fully incorporated.Mix in wafer crumbs and ground pecans until well blended.Shape dough into 1-inch balls; roll in coating of choice (cocoa powder/powdered sugar is the easiest; if you find coconut or sprinkles are not quite sticking to the outside, put a dab of corn syrup in your palm as you roll the balls, then roll in the coating. It’ll help it stick).Store in an airtight container (with waxed paper between layers if stacked) and refrigerate for at least 24 hours to let the flavor mellow, and they’ll keep well for up to 5 days. You can also freeze the balls to serve later.