There are so many different rum ball recipes out there, I wasn't sure which to try! I opted for this recipe because it didn't include nuts, and uses chocolate instead of just cocoa powder. I think these rum balls are more fudge-like and less gritty than others I've tried.
A couple of things that might be helpful to others who try the recipe:
My box of Nilla wafers was only 11oz, so I ended up adding two graham crackers (the equivalent of 1oz) to give me the full 12oz of cookie crumbs. I don't know if that was necessary, but if you get a couple extra rum balls out of it, it doesn't hurt, right?
Chocolate can be easy to scorch, so I would recommend melting your chocolate in a double-boiler. An easy way to fake a double boiler is to put a couple of inches of water into a sauce pan and then set a similarly sized Pyrex bowl on top of it, so that your bowl is resting on the top rim of your pan. The boiling water in the pot gently heats your bowl, allowing your chocolate to melt without risk of burning it.
For booze, I used a combination of Captain Morgan's Spiced Rum and Tuaca.
As a personal preference, I used honey instead of corn syrup and added a couple of dashes of cinnamon. I think they added complexity to the flavor.
I rolled the rum balls in granulated sugar because I like the look of it better, and it's less messy to eat.
P.S. I highly recommend wearing food-safe gloves when rolling out your rum balls. No one wants to eat your skin cells in their dessert.
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There are so many different rum ball recipes out there, I wasn't sure which to try! I opted...