14.2oz/ 400g cookiesI prefer using Digestive cookies but vanilla wafers or even graham crackers will work too
1/3cupof unsweetened desiccated coconut
3tbspnatural cocoaDutch processed will work too
2tbspmelted butter or coconut oil
6oz/ 170g bittersweet chocolatechips or chopped from a block - Vegan for DF version
3/4cupplus 1 tbsp rum
1-2tbspwhite sugar
To Coat
1lb/ 450g melted and tempered chocolateoptional
plus extra chocolate if needed
Desiccated coconut
Chocolate sprinkles
Melted White chocolate - to drizzle
Instructions
Melt the bittersweet chocolate and butter and 1/4 cup rum in a heatproof bowl in the microwave (in 30 sec bursts) till nice and smooth. Let it cool slightly.
In a food processor, process the cookies, coconut and cocoa powder and sugar till it's completely crushed and is in fine crumbs
Add the melted chocolate and butter mix, to the cookie base while running the food processor until it's mixed through. Scrape the sides in between to ensure that it mixes evenly.
Add the remaining rum and mix it through until you get a slightly sticky ball of "dough".
Place the truffle "dough" in a bowl and knead for a few seconds until completely mixed through, and smooth.
Let the dough rest and cool down. It should become less sticky and less soft but still fudgy.
Make 1 - 1 1/2 inch balls from the dough and place them on a parchment paper.
You can roll these in coconut or chocolate sprinkles and serve them just like that if you prefer.
Pour half of the chocolate on a cool marble slate or kitchen counter top and roll each of the rum balls in the melted chocolate OR dip the truffles in the melted chocolate.
Shake off the excess gently and place them back on the parchment paper.
Before the chocolate coating sets - sprinkle some nuts, coconut or sprinkles. Or drizzle some white chocolate once it sets.
Serve at room temperature or cold. Enjoy!
You can store these in the fridge for at least a week in an airtight container.