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
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.