RUM BALLS
1 cup icing sugar
1 cup ground almonds
3 oz (90 g) bittersweet chocolate, grated
1/3 cup dark rum
1 tsp vanilla
variety of coverings
3 oz (90 g) bittersweet chocolate, grated
1/3 cup dark rum
1 tsp vanilla
variety of coverings
• Line trays with waxed paper and set aside.
• In large bowl whisk together icing sugar, almonds and chocolate.
• Gradually stir in 1/4 cup of the rum and vanilla to form a mound.
• Consistency should be light and moist, but not watery.
• Press together with clean hands.
• Chill until firm enough to roll, about 15 minutes.
• Roll a teaspoonful into balls.
• Moisten and wipe hands with damp cloth as needed.
• Place on prepared trays.
• Arrange a variety of coverings in shallow bowls.
• Pour remaining rum into a bowl.
• One by one, roll balls in the rum then in desired covering.
• Press lightly to adhere.
• Let rum balls dry on tray for 1 hour.
• Refrigerate until firm.
