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Makes about 45 espresso rum balls. Ingredients
For the Rum balls - 3 cups of vanilla wafers, chopped
- 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 zip lock bags - sandwich size, or something similar.
First Bag
▪ 3/4 cup of icing sugar
Second Bag
▪ 3/4 cup of icing sugar
▪ 1 tablespoon of cocoa powder
Third Bag
▪ 3/4 cup of chopped nuts
Method
1. 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.
2. Put the nuts or pecans in the food processor. Chop these to a fine chop also. Make sure to set ¾ cup aside for the coating.
3. Combine the chopped wafers, chopped nuts, espresso, rum, honey and cocoa powder into a large bowl. Mix thoroughly.
4. 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.
5. Place a ball into one of the three zip lock 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.
Tip – 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.
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