I don’t want to be too crazy with the superlatives but these really are the best and most dangerous rum balls ever. Why? Because if you double the batch then you use close to 26 ounces of rum for the recipe and that’s just crazy. But they’re worth the expense and the effort. In the old days I used to make people beg and plead for the recipe but the new kinder gentler me is open to sharing. Now is the time to start making these – they get better with age. Keep them in the freezer once you’re done rolling.
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.
Categories: Recipes · food