Chocolate Rum Balls

The rum ball, as its common British name of ‘rum truffle’ suggests, is a small cake that leans towards the chocolate box. They’re a truffle-like confection made from leftover cake, sometimes with a few stale biscuits thrown into the mix, which is crumbled up with melted dark chocolate and rum, rolled into balls, and coated with sprinkles or cocoa.

INGREDIENTS

For the Rum Balls

• 11 oz vanilla wafer cookies
• 1 cup toasted pecans
• 1 cup powdered sugar
• 1/2 cup shredded coconut, toasted
• 2 tablespoons cocoa powder
• 2 tablespoons dark rum
• 3 tablespoons coconut rum
• 2 tablespoons honey
• 1/2 teaspoon salt

For the Cocoa Coating

• 1/2 cup powdered sugar
• 4 tbsp cocoa powder

How to Make

In the bowl of a food processor, process wafer cookies, toasted coconut, and pecans until finely ground. Set aside. (You may have to do this in batches.)

1. In a large bowl, sift together 1 cup powdered sugar, cocoa powder, and salt.
2. Stir together both rums and honey.
3. Add vanilla wafer, coconut, and pecan mixture. Mix well.
4. Chill in the refrigerator for 30 minutes.
5. In a small, shallow bowl, combine cocoa powder and powdered sugar for coating rum balls.
6. Whisk to combine and set aside.
7. Scoop out tablespoon portions, roll into balls and toss to coat in cocoa sugar mixture.
8. Place on a parchment-lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.