Chocolate Rum Balls
Time: 00:40
Notes:
Recipe from Eating Well: Per 1 Rum Ball: Cal 45, Fat 1.6g
Ingredients
1/2c dk rum 2 tbsp lt corn syrup 1c confec. sugar 2 tbsp cocoa powder 1 tsp gd cinnamon 1-9oz pkg chocolate wafer cookies 1c fine dry breadcrumbs 3/4c pecan halves (3oz)
Directions
1. Combine rum and corn syrup. Sift sugar, cocoa and cinnamon into the mixture. Whisk until smooth. 2. Grind chocolate wafer cookies into fine crumbs and add to bread crumbs. Add to liquid ingredients. 3. Stir to combine and let sit for 15-30 min. 4. In skillet toast pecan 1/2’s over med low heat (3-5 min) 5. Transfer to cutting board and let cool. Chop fine and put into shallow dish. 6. Roll chocolate mixture into 3/4″ balls. Roll each ball in pecans. Store in airtight container. Best if aged 2-3 days. Will keep several weeks in tightly covered cookie tin. Makes 5 dozen balls