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
