Description
This recipe is borrowed from “Ultimate Rum Balls” recipe c/o Starweek magazine.
Ingredients
Units
Scale
- 3/4 cup semisweet chocolate chips, melted (I used 70% chocolate, chopped)
- 1/2 cup sour cream
- 1/2 cup almond paste (not marzipan!)
- 4 cups finely chopped crushed vanilla wafers (cookies not crispy wafers--Nilla biscuits I think they're called)
- 1 1/2 cups icing sugar
- 1/2 cup butter, melted
- 1/3 cup cocoa
- 3/4 cup rum
- 1 cup pecans, finely chopped
- Coating: chocolate sprinkles, coconut, icing sugar or cocoa
Instructions
- Cool melted chocolate, then stir into sour cream blended with almond paste. Blend well.
- In large bowl combine cookie crumbs, icing sugar, cooled melted butter, cocoa, rum and pecans. Blend until mixture holds its shape.
- 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).
- 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.
- Let harden overnight in the refrigerator.
- 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.
- Let soften slightly after refrigerating or freezing to bring out the flavour of the rum.
- Category: Christmas treats