CHOCOLATE RUM BALLS
Ingredients
1 cup chopped dark chocolate
1/2 cup plus 1/3 cup powdered sugar, divided
2 tablespoons corn syrup
1/2 cup dark rum
1/2 teaspoon kosher salt
3 cups vanilla wafers, crushed
1 cup crushed walnuts
1/4 cup DARK cocoa powder
Directions
Melt chocolate in double boiler or saucepan over saucepan over simmering water.
Sift 1/2 cup of powdered sugar over melted chocolate. Add corn syrup, rum, and salt. Whisk until sugar dissolves, rum is incorporated, and mixture is smooth. Add crushed wafers and walnuts. Stir with spatula or wooden spoon until incorporated. It will be crumbly.
Cover with plastic wrap and refrigerate for 1 hour or overnight.
To shape rum balls, put cocoa powder and remaining 1/3 cup of powdered sugar in separate bowls and keep nearby.
Use spoon or melon baller to scoop cooled mixture and roll into 1-inch ball. Mixture will be crumbly and hard but will come together in your hands.
Coat rum ball with powdered sugar or cocoa powder and repeat with rest of the mixture.
Store in airtight container in refrigerator for up to 5 days.
Rum balls improve in flavor as days go by.
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