1/2 cup dark chocolate
1/2 cup of milk chocolate
1/2 cup of icing sugar
3 tablespoons of corn syrup
3 cups of vanilla wafers, crushed into crumbs
1/4 teaspoon of salt
2 teaspoons of vanilla
1/3 - 1/2 cup of dark rum
powdered sugar, rice flour, cocoa for coating
In a heavy pot, melt the chocolate on low heat.
Remove from the heat and stir in the icing sugar and corn syrup.
Beat in the vanilla wafers (and nuts if you are using them).
Next stir in the salt, vanilla and rum until well combined.
Refrigerate the mixture until firm.
Roll the mixture into small 1 inch balls. Roll in the coatings of your choice. I like cocoa and rice flour.
Makes roughly 3 dozen rum balls.
Pairs Well With
Part candy, part cookie, this recipe is from food blogger "Lisa's Kitchen":
I made these rum balls a few years back for a Christmas treat and have made them every Christmas since. They are somewhat like truffles, only stronger in taste because of the rum. Yum! I suggest you use a nice dark Jamaican rum for this recipe. If you want to include crushed nuts, substitute 1 cup of the wafers for 1 cup of nuts, such as hazelnuts. I have submitted this recipe to Food Blogga who is currently showcasing Christmas cookies from around the world.