Chocolate Run Snowballs
Ingredients
- 1 (11-ounce) box vanilla wafers
- 3/4 cup confectioners sugar, plus more for rolling
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup mini dark chocolate chips, or finely chopped dark chocolate
- 2 tablespoons maple syrup
- 1/3 cup plus 1 tablespoon dark rum, plus more as needed
For Coating:
- 3 cups finely shredded sweetened coconut
- 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.
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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 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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