CANDIES; These rum balls are too delicious to eat alone, so just add them to the other truffles being given to family & friends as gifts.

RUM BALLS:

 

 

 

¾ cup yellow cake crumbs                                         

¼ cup each powdered sugar & ground almonds                                             

2 tsp. dark rum

1 tsp. lemon juice                                                       

1 ½ oz. semi-sweet chocolate

2 tbsp. whipping cream

icing:

    1/3 cup powdered sugar                              

    2 tbsp. butter

    1 oz. semi-sweet chocolate                         

    2 tsp. dark rum

    warm water

chocolate sprinkles to coat

 

 

 

In a large bowl, combine cake crumbs, sugar, almond, rum and lemon juice. Set aside.

 

Melt chocolate in a bowl set in a pan of simmering water.  Add to rum mixture, together with sufficient cream, so that mixture holds together when pressed between fingers. Form teaspoonfuls of mixture into 18 small balls. Transfer rum balls onto a baking sheet and refrigerate for 4 hours or until firm.

 

To make icing: Mix sugar, butter, chocolate and rum together in a small saucepan over low heat. When chocolate and butter begin to melt, add 1 tbsp. warm water. Stir mixture well and keep it warm, adding sufficient warm water to make it into a liquid consistency.  

 

Insert a skewer in center of a rum ball. Tilt pan of icing and dip each ball into it, letting excess icing drip back into the pan. Roll rum balls in chocolate sprinkles to coat completely. Transfer rum balls as they are made to plates lined with wax paper. Refrigerate until set; then transfer to a large container, placing wax paper between layers of rum balls. Refrigerate for up to 10 days. Place rum balls in paper or foil cups to serve.