chocolate rum snowballs

How To Make chocolate rum snowballs

• 1

  In a large mixing bowl, combine oats, 1 cup coconut flakes and salt; mix and set aside.
• 2

  In a medium saucepan over medium heat, add butter, milk, sugar, cocoa powder and egg. Whisk well and bring to a boil. When it gets there, stir vigorously for 30 seconds before removing from the heat. Pour in rum and vanilla extract; stir well.
• 3

  Pour the cocoa mixture into the oat mixture and stir until well blended. Cover with plastic wrap, making sure it touches the surface, and chill for 2 hours or up to 24 hours.
• 4

  Meanwhile, in the bowl of a food processor, add the remaining cup of coconut flakes and process until flakes are finer. Transfer to a pie plate and set aside.
• 5

  Line a large baking sheet with parchment paper; set aside
• 6

  Using a melon baller or a small 1-tablespoon ice cream scoop, form cocoa mixture into small balls before rolling them in fine coconut flakes. Place on prepared baking sheet and transfer to the fridge for at least 1 hour. Keep for 3 days covered at room temperature or fridge for 1 week
• 7

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/zRUzJn1BEh0
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