This is slightly different take on the traditional chocolate rum ball using Mexican chocolate. For the traditional take see Chocolate Coconut Rum Balls.
1 cup of lite coconut milk
1 cup of Captains Morgan’s rum
1 Tabilla (one circle) of Abuelita Mexican chocolate
1 cup of finely chopped pecans
12 oz box of vanilla wafers crushed
2 cups of coconut flakes
For Rolling Balls
2 1/2 cups coconut flakes
1/2 cup of sugar
In a small pot over low heat mix together coconut milk, rum and “tabilla”. Stir until tabilla is evenly melted into the rum and coconut milk mixture. Let cool. Chop nuts and crush vanilla wafers. To crush wafers, pour all vanilla wafers into a Ziploc bag and crush them in the Ziploc bag vs. in the bag they come in. Otherwise the bag they come in will pop and you will have quite a mess. In a medium size mixing bowl combine all ingredients and mix. Place in fridge for an hour. Chilling will aid in rolling of balls to prevent some stickiness. Before rolling, add coconut flakes and sugar to a shallow bowl and mix. Roll balls in batches. To make balls, remove a quarter amount of the dough and drop a teaspoon of the mixture into coconut/sugar mixture. Pick up and roll into a ball. Set aside on a separate tray. Repeat. Store in a sealed container in the refrigerator.
Rompope, which is a Mexican liqueur and to me it is like a spiked eggnog but has more of an elegant flavor.