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Chocolate Almond Rum Balls Recipe

This recipe yields 26 dozen rum balls, but it could easily be cut in half. All of the mixture doesn't have to be shaped at once -- keep it tightly wrapped and refrigerated for several days. Roll a few dozen balls a day or evening, then keep them stored in the refrigerator in tins with tight-fitting lids. (Separate layers of rum balls with wax paper and thin sheets of cardboard.)

2 C. semi-sweet chocolate chips (about 3/4 lb.)
1 C. sour cream
1/2 C. almond paste, crumbled
1/2 t. salt
4 boxes vanilla flavored wafers (16 cups)
2 C. pecans
3 C. sifted powdered sugar
2/3 C. sifted unsweetened cocoa powder
1 1/2 C. melted butter
1 1/2 C. dark or white rum
5 C. chocolate sprinkles, about

Stir chocolate chips in heatproof bowl set over saucepan of hot, not simmering, water until partially melted (the water should not touch the bottom of the bowl). Remove bowl from saucepan and continue stirring until melted and smooth; let cool. Add sour cream, almond paste and salt; beat until well blended. Set aside.

Put wafers, in batches, in food processor and process until finely crushed (you should have about 9 cups). Transfer to large bowl. Put pecans in food processor and process until very finely chopped; add to crushed wafers. Add icing sugar and cocoa powder; mix until well blended. Stir in butter and rum until well mixed. Using large rubber spatula or hands, mix in chocolate mixture until well blended. Cover tightly with plastic wrap and refrigerate overnight or until mixture is firm enough to shape.

Shape 1 teaspoon mixture into a ball and coat with chocolate sprinkles. Repeat with remaining mixture and chocolate sprinkles. Place rum balls on wax-paper-lined jelly roll pans; cover tightly with plastic wrap and place in refrigerator.

Makes about 26 dozen rum balls.



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