These were the last of the cookie balls I made. Still pretty damn good, but I don’t think the base recipe was quite as good as the pumpkin spice ones. Either way? More rum and chocolate is always a good thing. (I might need to make my own version of Jeni’s Rum Ball ice cream now. Because reasons. And science. Let’s get ready to rum ball, etc etc etc.)
Again, for the vanilla wafers, if you’ve got a food processor, lucky you. Otherwise, again, just take a rolling pin, a bag, and your wafers, and go to town.
Combine your crushed wafers, powdered sugar, and cocoa powder, and then add the corn syrup, and after, very slowly, the rum, until you have a barely combined mix. You can do all of this with a food processor on pulse too, which, again, if you have it, bully for you. If you don’t, roll your sleeves up, take a rubber spatula, and go.
Take small chunks of your dough, roll them into small balls, and then toss in white sugar to coat. Chilling here is noted as optional, but it does make the flavor even better, in my opinion. Again, serve chilled or at room temp, as you prefer.
I made these… significantly earlier than I would care to admit, but things have been busy enough around here with the holidays and such that I haven’t gotten to posting these just yet.
I made these alcoholic cookie balls for the bosses this year (with a few leftover for me), and they also kind of served as tryouts for a good base ball recipe. This was definitely one of the more interesting ones, but not the one I’ll be ultimately using. Very good recipe, though. And around this time of year, I’m all for alcoholic cookie balls.
This recipe isn’t quite perfect, as I ended up having to do some guessing on whether or not I had the right chocolate (long story short there was chocolate in my pantry but I didn’t know what kind it was as it had been taken out of the packaging and scattered all over the pantry), or enough of it. These ended up being a bit more moist following the base recipe, and I ended up adding powdered sugar to compensate. Not sure how much the Kahlua came through on this, but still a no bake, relative stress relieving assembly process.
3 c crushed graham cracker crumbs (comes out to about two and a half of the small packages of graham crackers you find in a box)
.75 c powdered sugar
.25 c dark cocoa powder
1.5 c semisweet chocolate, finely chopped
1 t vanilla extract
3 T corn syrup
.33 c Kahlua
3 T brewed coffee
.5 c white sugar, for rolling
First, crush your graham crackers. If you have a food processor, you can do it that way. Alternatively, do what I did – take a large bag, add a package at a time, and beat it with a rolling pin until you have relatively uniform, fine crumbs. Trust me, it’s a pretty fantastic feeling. To chop your chocolate, use a large knife (such as the one in picture two above), and use it on the squares to kind of shave the chocolate off the squares, to a fine enough point that it will blend in the batter well eventually.
Take your chocolate, cocoa powder, powdered sugar, and graham cracker crumbs, and whisk them together until you have a relatively uniform mix. Add in the vanilla, Kahlua, corn syrup, and coffee, and stir with a rubber spatula until the dough just barely comes together. If it ends up too moist, add more powdered sugar to firm.
Take chunks of dough and roll them into 1" balls. Put them on a separate plate to rest while you roll them all out. Once rolled, put them in the white sugar, toss to coat, and then place in a container. Put them in the fridge to chill – two to three days to develop the flavor is best. And then, when you decide to eat them (and it will be sooner rather than later), bring them up to room temp, and enjoy!