| Edna's Rum Balls | Cakes & Cookies |
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12 oz. semi-sweet chocolate,melted (340 gms.)12 sqs.
1/2 cup almond paste(125 ml.) 1 cup sour cream(250 ml.) pinch salt 8 cups+ vanilla wafers, crushed finely(2 L),4 boxes 3 cups icing sugar,sifted(750ml) 1/1/2 cups melted sweet butter (375ml.) |
2/3 cup cocoa(150ml.)
1 1/2 cups white rum(375ml.) 2 cups pecans, finely chopped (500ml.) chocolate shot;2 1/2 cups see Note 1 ( 1990,full recipe cost $40 and yielded 150 rum balls, 1" diam. |
Combine melted chocolate, sour cream, paste and salt. Cream well and set aside.
In a separate bowl, combine crushed wafers and the rest of the ingredients(except shot).Mix until it holds its shape. Add chocolate-sour cream mix and knead with 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 chocolate shot. Take a tbsp. of the mix and form into a ball, then roll in shot. Repeat and put on trays lined with wax paper to harden overnight in the refrigerator. Put them in tins and refrigerate--- they need 2 weeks to age.
If keeping for more than 4 weeks, they should be frozen. Take out of the frig. a few hours before serving to soften slightly and bring out the rum flavor.
Makes 9 to 10 dozen.
NOTE 1: Dec.12,88; I made 3/4 recipe today and it made 9 1/2 dozen balls(1 1/2" diam.) I used 6 1/2 to 7 cups of wafer crumbs. I also ran out of chocolate shot after5 dozen, so I chilled them in the fridge and then rolled them in icing sugar. I used about 1 1/2 cups of shot for the 5 dozen.