So...after playing around with various rum ball recipes and altering things to my tastes...i finally found my happy place...

A few people asked to see how they came out...so here are the final product, freshly made...they still need to chill for a few hours to be completely done though...

5oz Evaporated Milk
1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Rum (I use Malibu or Parrot Bay Coconut Rum)
16 oz Nilla Wafers (Crushed fine)
1 Cup Powdered Sugar or Coconut Flakes to roll in

Crush them Nilla wafers....blenders work well too...need to get all the chunks crushed well so they dont sit in the balls...chunky balls arent so good :P

Use double boiler method to melt choco chips with the evaporated milk till smooth and creamy. I also recommend a splash of almond extract for an enhanced aroma. Once completely smooth, remove from heat.

Stir in Rum.

Stir in Nilla Wafers. Keep stirring till all one thick doughy consistency. Try not to eat it all now...I know its hard...

Let cool enough that you can handle it without risk of burning yourself. usually about 15 minutes from when you took it off the heat or so.

Spread powdered sugar/coconut flakes out on a cutting board.

Once cool enough to handle, Spoon out half-dollar sized balls into your hand and roll them up by tossing them back and forth between your hands to compress and shape them a bit before rolling them in the powdered sugar/coconut.

Set on a plate. Recommend not having your balls touch (tee hee) as they need to set and sometimes if they are a hair on the damp side, they will stick to each other. The Powdered sugar usually helps prevent this issue though.

Place in the fridge and chill overnight to set.

Get wasted on deliciousness.



Enjoy!

~Zionia
=^-^=~~