My little Tony loves these Rum Bawlls. The recipe is a family secret. Not my family, my ex-husbands, so enjoy!
1 cup (250 mL) icing sugar
1 cup (250 mL) ground almonds
3 oz (90 g) bittersweet chocolate grated
1/3 cup (75 mL) dark rum
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chocolate sprinkles
Line trays with waxed paper; set aside.
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm.
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