Espresso Rum Balls
For the Rum balls
3 cups of vanilla wafers, chopped (about one package)
1/2 cup of chopped nuts (walnuts, or pecans)
1/3 cup of light or dark rum
2 shots of espresso
3 tablespoons of honey
11/2 tablespoons of cocoa powder
For the coating
3 plastic ziploc bags - sandwich size, or something similar.
First Bag
3/4 cup of powdered sugar
Second Bag
3/4 cup of powdered sugar
1 tablespoon of cocoa powder
Third Bag
3/4 cup of chopped nuts
Put the vanilla wafers in a food processor. Make sure that they are
finely chopped, if there are large pieces, you will end up with
lumpy rum balls.
Put the walnuts in the food processor. Chop these to a fine chop
also. Make sure to separate some of the walnuts for the coating.
Combine the chopped wafers, chopped walnuts, espresso, rum, honey
and cocoa powder into a large bowl. Mix thoroughly.
Wash your hands well before beginning. Place a small amount of the
batter in your palm and roll it into a ball shape. These rum balls
are very rich, so make sure that you make the balls very small.
Place a ball into one of the three ziploc bags that you have
prepared for the coating. Zip the bag shut and shake the bag so that
the rum ball is thoroughly coated. Remove the rum ball and set
aside.
Tips:
Place the coated rum balls on an ungreased cookie sheet covered with
a sheet of wax paper. Let the rum balls breath for at least an hour
before attempting to store/package them. The rum balls will mellow
over the course of the next few days. They do not need to be
refrigerated, but they must be stored in an airtight container. If
refrigerated, the coating may need to be reapplied. |