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Chocolate Rum Balls

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Prep Time: 10 minutes

Cooking Time: 12-15 minutes

Serves: 24-28

These are so good nestled in a cookie tin of sprinkles and fished out, one by one, as little chocolate treasures. They are so good for the holidays when fruits, nuts and cookies generally take center stage. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies. This is that one easy chocolate candy you want. You can make with double the vanilla and no rum if alcohol is something you want to avoid. Don’t like salt in your chocolate? Simply omit.

Ingredients

1/2 pound (8 ounces) slivered almonds

12 ounces semi-sweet chocolate chips

4 ounces bittersweet chocolate

3 tablespoons honey

1/2 cup powdered sugar

2 tablespoons dark rum

1 tablespoon vanilla

18-20 ounces chocolate sprinkles

1 teaspoon coarse sea salt

Instructions

  1. Preheat oven to 350F.
  2. Toast nuts: Arrange the nuts in a single layer on a baking sheet and place the tray in the center of the oven. Toast the nuts until golden brown, 5-8 minutes. Remove from the oven to cool. Arrange the nuts on a flat surface and coarsely chop with a large knife.
  3. Melt the chocolate: In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Set the bowl of chocolate over the pot, water simmering, stirring with a heatproof spatula from time to time, until melted.
  4. Caramelize honey: In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown color, 2-3 minutes. Remove from the heat and gently stir the honey into the chocolate.
  5. Make the chocolate mix: Use a strainer or sifter to sift the powdered sugar over the chocolate honey mix and stir it in along with the butter, almonds, rum and vanilla until smooth.
  6. Roll: Mix the sprinkles and salt in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls, about 1-1/2 inches each and arrange on a baking sheet. Spill the sprinkles over the chocolates and ”cup” each one with sprinkles and press the sprinkles to the exterior of each. Don’t be afraid to grab a handful of sprinkles and press them into the exterior of the chocolates to make them stick.
  7. Store: When all are rolled, store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.

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