3/4cupconfectioners' sugar+ more for rolling, if desired
2Tbsp.cocoa powderunsweetened
1/4cupmini dark chocolate chips or morsels
2Tbsp.pure maple syrup
6Tbsp.dark rum+ more, as needed
Toppings
210 oz. bags white chocolate chips or morsels
shredded, sweetened coconutroughly chopped
confectioners' sugar
sprinklesoptional
Instructions
In a food processor, combine vanilla wafers, confectioners' sugar, unsweetened cocoa powder, and dark chocolate morsels. Pulse until mixture is fine.
Add the maple syrup and dark rum to the cookie mixture. Pulse until it comes together and forms a fairly stiff, but workable dough. Try to roll a ball and see if it stays together, if it's too dry, add a bit more rum, a little at a time, pulsing again until a firm, rollable dough is reached.
Scoop dough and roll into smooth 1 to 1-1/2-inch balls. Place on tray; cover with plastic wrap and refrigerate until toppings are ready.
Toppings:
Place white chocolate in top of a double-boiler. Heat slowly; in order to get a smooth consistency. Do NOT overheat the chocolate! Remove from heat.
Place rum ball on a fork and carefully dip into the white chocolate; use a second fork to remove some of the chocolate from the bottom of the dipping fork. Place coated rum ball on a lined baking sheet or immediately place in shredded coconut. If using coconut, roll a bit to ensure entire ball is covered in coconut; press coconut gently to help it adhere to the ball; place on lined sheet pan.
If you choose, you can also roll some of the rum balls in plain confectioners' sugar, or dip in white chocolate; place on sheet pan, and add a few Christmas sprinkles.