Seasonal Recipes
Christmas Recipes
CHRISTMAS RUM BALLS - Gladys Campbell
12 ounces semi-sweet chocolate chips, melted (340 g)
½ cup almond paste (125 ml)
1 cup sour cream (250 ml)
1 Pinch salt
8 cups of finely crushed vanilla wafers – nearly 3 boxes of Christies Nilla
3 cups icing sugar
1 pinch salt
1 ½ cups melted butter
2/3 cup cocoa
1 ½ cups white rum
2 cups pecans finely chopped
Chocolate shot or sprinkles
Combine melted chocolate, sour cream, paste and salt. Cream well and set aside. In a separate bowl, combine wafers, and rest of ingredients except chocolate shot. Mix until it holds its shape. Add chocolate-sour cream mixture and knead with your hands until blended and soft. Refrigerate until firm enough to form small balls in the palm of your hand yet soft enough to pick up the chocolate shot. Take tablespoons of the mixture and form into balls then roll them in chocolate shot and put on trays lined with wax paper to harden overnight in the refrigerator. Put them into tins and refrigerate. If keeping more than 4 weeks, they should be frozen. Take them out of the refrigerator a few hours before serving to soften slightly and bring out the flavour.
Fun to take out of the freezer for a treat after a summer BBQ dinner!
Enjoy!
