Ingredients

The following ingredients have 35 Servings
  • 11 ounce box of Nilla Wafers (processed fine)
  • 1/4 cup cocoa powder
  • 1/3 cup walnuts
  • 6 ounces 100% cocoa chocolate (or bittersweet)
  • 4 tablespoons butter
  • 1/4 cup confectioner's sugar
  • 1/4 cup maple syrup
  • 1/2 cup rum
  • coconut for coating
  • hot cocoa mix for coating

Instruction

  • Place Nilla wafers in a food processor and pulse fine like flour
  • Transfer the Nilla flour to a large mixing bowl
  • Add cocoa powder, walnuts and sugar and mix
  • Melt chocolate and butter in a double boiler or in a bowl over a sauce pan filled with two inches of water. Once it is melted pour on the Nilla flour
  • Add rum and maple syrup and stir with a rubber spatula. The dough will be a little stiff so you may want to use your hands to mix fully when it gets too hard to stir with the spatula
  • Get a jelly roll pan and add coconut and cocoa mix in separate small bowls
  • Grab a small amount of dough and roll it between your palms into 1 inch balls
  • Place each ball into the coating of your choice and roll it until covered, placing finished balls on the jelly roll pan
  • When you are finished covering the rum balls, put them in the refrigerator for at least 1/2 hour before serving
  • Bite
  • Eat
  • Enjoy