Really Good Rum Balls

1. 1

   Line trays with waxed paper; set aside.

2. 2

   In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.

3. 3

   Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.

4. 4

   Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm.

No nutritional information available.

No additional tips available.