You are here: Home » Recipes » Caribbean Chocolate Rum Balls Caribbean Chocolate Rum Balls Recipe by Favorite Recipes Press Yield 2 dozen These rum balls are great served with a hot cup of coffee. PrintEmail Ingredients 1 -- (6-ounce) package semi-sweet chocolate pieces1/2 cup sour cream1/8 teaspoon salt -- Corn syrup, if needed2 cups vanilla wafers, crushed1/3 cup Jamaica rum1/4 cup butter, melted1 cup powdered sugar1 cup walnuts or pecans, finely chopped1/4 teaspoon salt1/4 cup chocolate, ground Instructions 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).