Rum Balls Made With Cocoa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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These are wonderful for parties, and perfect for holiday cookie plates or gift bags. Ingredients:
1 (12 ounce) package vanilla wafers, crushed |
1-1/2 cups chopped walnuts or pecans |
note: i prefer to use finely ground almonds |
3/4 cup confectioners' sugar |
1/4 cup cocoa |
1/2 cup light or dark rum, it depends on the taste you are looking for. |
note: for those individuals who do not imbibe in alcohol, 1/2 orange juiced plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe. |
3 tablespoons light corn syrup |
1/8 cup confectioners' sugar |
note: sometimes i like to dip these in melted chocolate and place on a wire rack until chocolate coating has hardened. |
Directions:
1. In a large bowl, combine vanilla wafer crumbs, chopped nuts/finely ground nuts, 3/4 cup confectioners' sugar, and cocoa.
2. Mix in rum and corn syrup.
3. I like to cover the bowl and allow to sit in the fridge for at least 1/2 to 1 hour.
4. Then I use the larger end of a melon baller to scoop out mixture.
5. Roll dough into 1 inch balls.
6. Roll in confectioners' sugar or a mixture of confectioners' sugar and cocoa.
7. Store rum balls in an airtight container for 2 to 3 days to merge or meld flavour.
8. Roll them again in confectioners' sugar before serving.
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