This recipe is a very common one, although I have modified it by reducing the amount of nuts and increasing the cookie crumbs, thereby making it slightly more affordable to make. Surprisingly, the modification does not at all affect flavour or texture. So, make a double batch, keep a dozen, and give a dozen to someone special for Christmas. :)
- 1 Cup Finely chopped hazelnuts or pecans
- 1 3/4 Cups Crushed Nilla wafers or arrowroot cookies
- 1/2 Cup powdered sugar (aka: icing sugar)
- 2 Tbsp cocoa powder
- 2 Tbsp Light corn syrup
- 1/4 Cup Dark rum
- 4 Ounces Dark chocolate
- 1 Tsp butter
- Combine first four ingredients in a medium mixing bowl.
- Place the corn syrup in a microwave-safe bowl; microwave on high for ~15 seconds to warm and make easier to incorporate into the dry ingredients.
- Stir the warm corn syrup into the dry ingredients.
- Add the rum to the mixture; stir well. The mixture should be thoroughly moist so that it will stick together in balls, but not so wet that it won't hold the shape of a ball. If the mixture is too dry and crumbly, add another teaspoon of rum; stir.
- Refrigerate mixture for ~1 hour.
- Form into balls appoximately 1 1/4 inches in diameter.
- Place the dark chocolate and butter in a microwave-safe bowl; heat on high for 15 seconds; stir. Repeat until the chocolate and butter are melted.
- Dip each rum ball into the melted chocolate to coat. Place the rum balls on a parchment covered cookie sheet. Garnish each with a bit of chopped nuts.
- Allow the chocolate coating to set for at least 1 hour before serving.