Rum Balls

November 4, 2015 | Entertaining, Food, Nana Pat's Kitchen

Ingredients

1 Cup Icing Sugar

1 Cup Ground Almonds

3 oz Bittersweet Chocolate Grated

1/3 Cup Dark Rum

1 Teaspoon Vanilla

1/2 Cup Chocolate Sprinkles

Method

Line Baking Sheets With Waxed Paper And Set Aside

In A Large Bowl Whisk The Icing Sugar, Ground Almonds And Bittersweet Chocolate

Stir In 1/4 Cup Of Rum And Then Vanilla

Mix Until You Have A Solid Mass

Press Together And Chill Until Firm Enough To Roll – About 15 Minutes

Roll By Rounded Teaspoon Into Balls – Moistening Your Hands As Needed With A Damp Cloth

Pour The Sprinkles Into A Separate Bowl

Put The Remaining Rum In A Dish As Well

Roll The Balls Into The Rum First And Then Into The Chocolate Sprinkles

Press Lightly To Adhere

Let Dry On Tray For 1 Hour

Refrigerate Until Firm

This Recipe Makes 28 Rum Balls

To Make Ahead

Layer Between Wax Paper In An Airtight Container And Refrigerate

The Rum Balls Can Also Be Frozen For Up To 1 Month

About The Author

Nana Pat

With a love of cooking and baking that spans almost 60 years, the author of the cookbook "Mmm Something Smells Good" which saw several reprints to keep up with demand. Being diagnosed with Celiac Disease more than 30 years ago, she has experimented and with great success now only creates and makes her recipes with gluten free flour and other ingredients. Nana Pat finds no greater joy than watching her children, grandchildren and now great grandchildren cooking and enjoying her recipes.