Caribbean Chocolate Rum Balls
- Yield: 2 dozen
- 1-- (6-ounce) package semi-sweet chocolate pieces
- 1/2cup sour cream
- 1/8teaspoon salt
- -- Corn syrup, if needed
- 2cups vanilla wafers, crushed
- 1/3cup Jamaica rum
- 1/4cup butter, melted
- 1cup powdered sugar
- 1cup walnuts or pecans, finely chopped
- 1/4teaspoon salt
- 1/4cup chocolate, ground
- Melt semi-sweet chocolate pieces over hot, not boiling water. Add sour cream and salt. Stir until smooth. Let stand in the refrigerator overnight. Remove this mixture from refrigerator and form into little balls and size of seedless grapes. If necessary add just enough corn syrup to make molding easy. Mix together the crushed vanilla wafters, rum, butter, powdered sugar, nuts and salt. Pour this mixture over the small balls making them about the size of large walnuts. Roll them in the ground chocolate and keep in a tightly covered jar. They will improve with storage. Will keep in the refrigerator for weeks.
Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).