- 108
Ingredients
- 12 ounces semi-sweet chocolate chips, melted (340 g)
- 1/2 cup almond paste (125 mL)
- 1 cup sour cream (250 mL) pinch salt
- 8 cups vanilla wafers, crushed finely (2 L)
- 3 cups icing sugar (750 mL) pinch salt
- 1 1/2 cups melted butter (375 mL)
- 2/3 cup cocoa (150 mL)
- 1 1/2 cups white rum (375 mL)
- 2 cups pecans, finely chopped (500 mL) chocolate shot or sprinkles
Preparation
Step 1
Combine melted chocolate, sour cream, paste and salt. Cream well and set aside. In a separate bowl, combine wafers and the rest of the ingredients except for chocolate shot. Mix until it holds its shape. Add chocolate-sour cream mixture and knead with your hands until blended and soft. Refrigerate until firm enough to form small balls in the palm of your hand, yet soft enough to pick up the chocolate shot. Take table-spoons of the mixture and form into balls then roll in chocolate shot and put on trays lined with wax paper to harden overnight in the refrigerator. Put them into tins and refrigerate. If keeping them for more than 4 weeks, they should be frozen. Take them out of the refrigerator a few hours before serving to soften slightly and bring out the rum flavour.