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chocolate rum balls

Name: Chocolate Rum Balls
Yield: 36
Ingredients: 2 cups chocolate wafer crumbs (from 1 box of 9 ounces); 1 cup confectioners&#039; sugar; 2 cups toasted, finely chopped almonds (see NOTE); 2 tablespoons unsweetened cocoa powder; 3 tablespoons maple syrup; 1/3 to 1/2 cup dark rum

3.1

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Servings: 36

Cost: $0.95 /serving

Author : Adapted from "The Wellesley Cookie Exchange Cookbook," edited by Susan Mahnke Perry (Dodd, Mead, 1986)

Ingredients

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2 cups chocolate wafer crumbs (from 1 box of 9 ounces)1 cup confectioners' sugar2 cups toasted, finely chopped almonds (see NOTE)2 tablespoons unsweetened cocoa powder3 tablespoons maple syrup1/3 to 1/2 cup dark rum

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Instructions

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Step 1

1 Combine the chocolate wafer crumbs, sugar, half of the almonds, the cocoa powder, maple syrup and rum (to taste) in a mixing bowl to form a well-blended, firm dough

Step 2

2 Place the remaining nuts in a bowl

Step 3

3 Roll the dough into 36 to 42 balls (depending on how big you'd like them to be), then roll them in the nuts to coat evenly

Step 4

4 Store in an airtight container

Step 5

5 NOTE: Toast the nuts in a dry skillet over medium-low heat until golden brown and fragrant, shaking the pan frequently to avoid scorching

Step 6

6 Cool completely before using