Tessa: Okay so I’m re-posting the Rum Ball Recipe because this is the time to make them. These are sensational and worth every bit of the expense. I can be a bit of a cheapo sometimes but you shouldn’t take any shortcuts with this recipe.
12 ounces semi-sweet chocolate (don’t cheap out on the chocolate. Get the good stuff)
1/2 cup almond paste
1 cup sour cream
A pinch of salt
8 cups (or three boxes) Nilla Crackers or vanilla wafers (finely crushed)
1 1/2 cups melted butter
2/3 cup cocoa (again no cheaping out on this)
1 1/2 cups rum (any old kind but I use amber rum)
2 cups pecans crushed
5 cups REAL CHOCOLATE SPRINKLES NOT THE PLASTIC STUFF
Combine melted chocolate, sour cream, almond paste and salt. Cream well and set aside. In separate bowl combine wafers and the rest of the ingredients except for the real chocolate sprinkles. Mix until it holds its shape. Add chocolate-sour cream mixture and knead with your hands until blended and soft. Refrigerate until firm (overnight) enough to form small delicious rum-filled balls then roll in chocolate shot and put in cookie tin lined with wax paper. Keep them refrigerated until you eat every single last one of them.
Merry Christmas.
Categories: Recipes · food
Thanks for bringing our rum balls out of mediocrity!
Aprox. how many rum balls does this receipe make?
Every year I make these with my B.F. Diane and we each get about 100. I might get a little bit less because I get bored of rolling and my r. balls get bigger and bigger so that they end up more like oranges. That just gets you drunk so I advise against it.
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I just made these with spiced rum and they are absolutely amazing. Great recipe!
Thanks Paul. They are pretty darn good, I have to say. My friend and I always make a double batch which means a 26er of rum goes into the recipe. Each year we always say the exact same thing: does this entire bottle really go in? And it does! Glad you like them.
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I put on two pounds just reading the recipe.
Ah hah! Well that’s the whole idea!