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Rory's Rum Balls

Rich and delicious and cheap to make, if the wafers are crushed by hand and mixed with the other ingredients they have a chewy texture; if using a food processor you get a smooth, melting texture.
Total Time 3 mins
Course Appetiser or Snack, Dessert
Cuisine Holiday, Western


  • 8 packets 125 g chocolate cream wafers Chocolate cream ones work the best.
  • 2 tbsp instant coffee powder
  • 2 tbsp vanilla extract
  • 1 1/2 cup brown granulated sugar
  • 250-300 grams glucose syrup
  • 200 ml rum
  • 1/3 c unsweetened Dutch cocoa powder plus extra for dusting/coating


  • Open the packets of wafers and crush finely into a large glass or ceramic bowl; either using a food processor or blender, or by crushing them in a ziplock bag, until they are crumby. Do not remove the cream from the wafers; they help make the dough.
  • Dissolve the coffee powder in the vanilla and rum.
  • Add the 1/3 cup of cocoa powder, the coffee-ed rum and the glucose syrup. Mix together until well blended.
  • If you want a smoother dough, keep going until it kind of resembles play-dough.
  • Put into a glass or ceramic bowl (if you were using a food processor.)
  • Scoop out about half a teaspoon of dough.
  • Mold it into a ball with clean hands or press against the side of the bowl repeatedly until it's in a rough ball shape.
  • When you're happy with the shape, put it into a shallow bowl that has extra cocoa powder in it.
  • Roll ball in the cocoa powder with a different teaspoon or chopsticks until well coated. You may wish to use icing or powder sugar, or dessicated coconut or sprinkles.
  • With spoon or chopsticks, move balls into a plastic container. Fill the container, and keep in the fridge for at least 3 days before eating to allow it to fully absorb the alcohol and settle. Enjoy!