Christmas: Espresso Rum Balls
Source of Recipe
Lura Lee
List of Ingredients
3 cups vanilla wafers, chopped (about 1 package)
1/2 cup chopped nuts (walnuts or pecans)
1/3 cup light or dark rum
2 shots of espresso
3 Tbsp honey
1-1/2 Tbsp cocoa powder
For the Coating (you'll need 3 plastic Ziploc bags):
First Bag: 3/4 cup powdered sugar
Second Bag: 3/4 cup powdered sugar
1 Tbsp cocoa powder
Third Bag: 3/4 cup chopped nuts
Recipe
1. Chop the vanilla wafers in a food processor. Make sure they are finely chopped; if there are large pieces, you'll end up with lumpy rum balls.
2. Place the nuts in the food processor. Chope these finely, also. Make sure to separate some of the nuts for the coating.
3. Combine the chopped wafers, chopped nuts, espresso, rum, honey, and cocoa powder in a large bowl. Mix thoroughly.
4. Before beginning, wash your hands well. Place a small amount of batter in your palm and roll it into a ball shape. These rum balls are very rich, so make sure that you make these 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. Repeat with remaining rum balls, using different toppings.
5. Place the coated rum balls on an ungreased cookie sheet covered with a sheet of wax paper. Let the rum balls "breathe" 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.
Makes about 45 rum balls.
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