There are a zillion rum ball recipes out there—some use cookies, some use brownies (one called for stale bread?) and I bet you have a family favourite. I didn’t, but our friend Soonie did! Use a high-quality Jamaican rum such as Appleton Estate or Black Tot Caribbean rum. You will taste the difference. (Or, you could use Armganac or whisky.) The classic is chocolate sprinkles, but we rolled some of the balls in grated chocolate, some in chopped almonds and some in toasted coconut (pictured.) You could make-ahead: layer between wax paper in an airtight container and refrigerate or freeze for up to 1 month.
| 1 c | icing sugar |
| 1 c | ground almonds |
| ½ c | bittersweet chocolate, grated |
| ⅓ c | good quality rum, amber or dark |
| 1 t | vanilla |
| ½ c | chocolate sprinkles, grated chocolate, chopped almonds or toasted coconut |
Line trays with wax paper; set aside.
In large bowl, whisk the icing sugar, almonds and bittersweet chocolate together until well mixed. Stir in ¼ cup rum and the vanilla until it’s well incorporated and you have a solidly moist mass. Press together. Chill until firm enough to roll, about 15 minutes. Roll by rounded teaspoonfuls into balls, moistening and wiping hands with a damp cloth as needed. Place on prepared trays.
Pour the rest of the rum into a a shallow bowl. Place the sprinkles (or whatever you are using) in separate bowls. Quickly roll each ball in the rum, then in the topping, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm.
Makes about 30 balls.