The Lechasseurs' Recipes

Only the "keepers"

Rum Balls

Ingredients: 

12 oz. semi-sweet chocolate chips melted
1/2 cup almond paste
1 cup sour cream
pinch of salt
8 cups finely crushed vanilla wafers
3 cups icing sugar
1 1/2 cups melted butter
2/3 cup cocoa
1 1/2 cups white rum
2 cups finely chopped pecans
fine chocolate sprinkles

Method: 

Combine melted chocolate, sour cream, almond paste (make sure it is soft when you buy it) and salt. Cream well. Put to one side.

In a separate bowl, combine remaining ingredients (except chocolate sprinkles).

Mix the two together with hands until soft. Refrigerate in 3 separate batches.

Roll into one inch balls, then roll in chocolate sprinkles.

The mixture warms up quickly at room temperature and may have to be refrigerated before bowl is finished - keep cold!

Put on cookie sheets lined with wax paper and refrigerate overnight.

Yield 9 - 10 dozen. Keeps 6-8 weeks in the fridge.

Source: 
Catered Affairs, November 1988