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Ingredients
- 1 cup icing sugar
- 1 cup ground almonds
- 3 oz bittersweet chocolate, grated (can grate in food processor)
- 1/3 cup dark rum
- 1 tsp vanilla
- 1/2 cup chocolate shot (chocolate sprinkles)
- Line trays with waxed paper; set aside.
Details
Preparation
Step 1
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in ¼ cup of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm.
(Make ahead: Layer between waxed paper in airtight container and refrigerate or freeze for p to 1 month.)
Makes about 36 balls. Per ball, about 57 cal, 1 g prot, 3 g total fat (1 g sat fat), 6 carb, 1 fg fibre, 0 mg chol, 1 mg sodium.
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