Make the Rum Balls

1. Grind the Nilla Wafers into a fine crumb using a food processor or blender. Then add the walnuts and pulse until they are finely chopped. Add the cocoa powder and salt and pulse to combine. ‘
2. In a separate, heat-proof bowl, melt the chocolate chips in the microwave at 50% power for 30-45 seconds at a time, stirring each time until completely melted. Stir the rum, corn syrup and vanilla into the melted chocolate and mix until well combined.
3. Pour the dry mixture into the wet mixture and stir until well combined. Refrigerate for 30 minutes. If you find the mixture is crumbly, allow it to soften at room temperature for another 10-15 minutes.
4. Use a small size cookie scoop (about 2 teaspoons) to scoop the balls and place on the baking sheet. Roll each one between your hands to form a ball.

Coat the Truffles

1. Cocoa powder coating: roll each rum ball in a bowl of cocoa powder.
2. For the chocolate coating: In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.