Ingredients
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1 (11-ounce) box vanilla wafers
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3/4 cup confectioners sugar, plus more for rolling
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2 tablespoons unsweetened cocoa powder
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1/4 cup mini dark chocolate chips, or finely chopped dark chocolate
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2 tablespoons maple syrup
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1/3 cup plus 1 tablespoon dark rum, plus more as needed
For Coating:
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3 cups finely shredded sweetened coconut
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10 ounces white chocolate, chopped into small pieces
Directions
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Combine vanilla wafers, powdered sugar, cocoa powder, and chocolate chips in a food processor. Pulse on and off until mixture is finely ground.
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Add maple syrup and rum. Pulse until mixture comes together to form a stiff, but moldable dough. If mixture is too dry to scoop and roll balls, add more rum, a little at a time, and pulse again, until the proper texture is reached.
Chef's Note:
At this point you can finish snowballs by rolling in confectioners’ sugar to coat; wrap and refrigerate until ready to serve.
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Scoop out portions of dough and roll into smooth balls. The ideal size is between 1 and 1 1/2 inches. Place on a plate; cover with plastic wrap and refrigerate while you prepare the white chocolate coating.
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Place coconut in a shallow bowl; set aside.
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Place a heat-proof (metal or glass) bowl over a small saucepan of simmering water over low heat. Reserve about 20% of white chocolate to stir in later; place the rest in the bowl, and let sit, without stirring, until almost all the pieces are melted. An instant-read thermometer inserted into the chocolate should read 105 degrees F (41 degrees C). Add in reserved white chocolate, and stir until smooth and runny.
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Drop a rum ball into white chocolate. Use 2 forks to roll it around to coat, then lift out, letting excess chocolate drip off. Drop into the bowl of coconut; toss to coat. Using your hands, do the final shaping, pressing coconut lightly into coating. Transfer to a plate. Repeat until all rum balls are coated. Place the bowl of white chocolate back over hot water if it begins to harden.
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Wrap and refrigerate until needed. Rum balls are best made ahead and left to “age.” Can be made a week or more ahead, as long as they are kept tightly wrapped.
Chef's Notes:
Any liquor can be used instead of rum.
There will be leftover white chocolate and coconut, but you need a certain amount of excess to be able to coat the rum balls properly.
For a more detailed procedure on making the white chocolate coating, have a look at our Nipples of Venus recipe, as referenced in the video.
From the Editor:
Nutrition data for this recipe includes the full amount of coconut and white chocolate ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
208 | Calories |
10g | Fat |
28g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 208 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 6g | 31% |
Cholesterol 3mg | 1% |
Sodium 94mg | 4% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 20g | |
Protein 2g | 3% |
Vitamin C 0mg | 0% |
Calcium 27mg | 2% |
Iron 0mg | 3% |
Potassium 96mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.