For a confection with a kick, whip up these tasty rum balls featuring rich dark chocolate, aromatic pecans, sweet vanilla wafers, and, of course, rum!

Preparation

Place chocolate pieces in a heatproof bowl over simmering water, stirring constantly until chocolate is completely melted. Remove from heat, then sift ½ cup powdered sugar into melted chocolate, whisking constantly to incorporate. Stir in corn syrup, rum, and salt, then set aside.

In a food processor, pulse vanilla wafers and pecans into a coarse meal. Mix into chocolate until fully incorporated with no pockets of wafers and pecans. Cover bowl with plastic wrap and let set in refrigerator for at least 1 hour.

Use a melon baller to scoop 1-inch spheres of the chilled mixture. Roll each one in your hands to make a smooth ball, then place on a lined baking sheet. Repeat with remaining mixture.

Pour cocoa powder and remaining powdered sugar into separate bowls. Once rum balls are formed, gently roll them in your choice of cocoa powder, powdered sugar, or both to fully coat.

Place finished rum balls in mini cupcake liners to serve. Rum balls can be stored in an airtight container at room temperature for up to 5 days.