12 Days of Christmas 2016: Rum Balls
 
 
Ultimate Rum Balls recipe c/o Starweek magazine (back in the day)
Author:
Recipe type: Christmas treats
Serves: Makes 5 dozen
Ingredients
  • ¾ cup semisweet chocolate chips, melted (I used 70% chocolate, chopped)
  • ½ cup sour cream
  • ½ cup almond paste (not marzipan!)
  • 4 cups finely chopped crushed vanilla wafers (cookies not crispy wafers--Nilla biscuits I think they're called)
  • 1½ cups icing sugar
  • ½ cup butter, melted
  • ⅓ cup cocoa
  • ¾ cup rum
  • 1 cup pecans, finely chopped
  • Coating: chocolate sprinkles, coconut, icing sugar or cocoa
Instructions
  1. Cool melted chocolate, then stir into sour cream blended with almond paste. Blend well.
  2. In large bowl combine cookie crumbs, icing sugar, cooled melted butter, cocoa, rum and pecans. Blend until mixture holds its shape.
  3. Stir in sour cream mixture. Blend well, then refrigerate until firm enough to form a small ball in palm of hand, yet soft enough to pick up coating (I'd suggest a few hours).
  4. Form tablespoons of mixture into balls. Roll each in chocolate sprinkles or other coating. Transfer to paper cups or set on trays covered in waxed paper.
  5. Let harden overnight in the refrigerator.
  6. You can keep these in the fridge for up to 2 weeks or freeze for more than 4 weeks (I tend to freeze for freshness as they take almost no time to defrost.
  7. Let soften slightly after refrigerating or freezing to bring out the flavour of the rum.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2016/12/11/12-days-of-christmas-2016-rum-balls/