Emeril'S Rum Balls

1. 1

   Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.

2. 2

   Stir in the rum and corn syrup.

3. 3

   Stir in the vanilla wafers and walnuts, and mix well.

4. 4

   Place in the refrigerator to firm up slightly, about 30 minutes.

5. 5

   (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

6. 6

   Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.

7. 7

   Using your hands, roll the balls in the confectioners' sugar, coating evenly.

8. 8

   Place on a baking sheet, cover with plastic wrap and refrigerate overnight.

9. 9

   Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

* Per serving · 4 servings · Values may vary.

No additional tips available.