Chocolate Covered Rum Balls

Steps

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1. 1
   Break Biscoff biscuits by hand, then pulse in a food processor until fine crumbs form. Transfer to a large mixing bowl and add salt, cocoa powder, powdered sugar, and chopped pecans. Mix thoroughly to combine.
   ▶ ≈1:19
2. 2
   In a measuring cup, combine rum, honey, and vanilla extract. Stir well until honey dissolves completely. Pour the liquid mixture into the dry ingredients and stir with a rubber spatula until fully combined. Cover and let rest for 30 to 60 minutes to allow the crumbs to absorb the liquid.
   ▶ ≈4:22
3. 3
   Using a one-tablespoon cookie scoop, divide the mixture into equal portions. Place the portions on parchment paper and gently roll each one into a smooth ball shape.
   ▶ ≈8:07
4. 4
   Melt chocolate in a double boiler over gentle heat, stirring occasionally. Carefully dip each ball into the melted chocolate using two forks to coat evenly, then transfer to a parchment-lined baking sheet.
   ▶ ≈10:30
5. 5
   Let the chocolate balls set at room temperature or refrigerate until firm. Optional: mix any remaining chocolate with chopped toasted pecans (50–75 g) and spoon onto parchment paper to create an additional chocolate-nut treat.
   ▶ ≈14:50