Chocolate Rum Balls - Skirt in the Kitchen

It’s chocolate any time of the year. Doesn’t have to be only at Christmas, Valentine’s Day or for somebody’s birthday. It can be yours, easily kept– tucked away in the back of the cupboard up to three weeks… because they are filled with rum. Have one a day, if you’d like; after all, you’ve got three weeks; right? Wrong! These won’t be around by the end of their shelf life, because they’re so good!

They also package well, ship well; so if you want to send your loved ones these treats to the Rockies, you can. You may do so; highly recommended. And if you would like to mail them overseas– you can. By the time they would get there, it would be– most likely or possibly– on the last day of the third week! … stomach pains… Cannot gorge on something that is significantly wonderful and expect it to be something you’d want to bake again or receive again!

–This will help make your dessert worth the bother– the best rum that you can bake with. Buy it, keep it on hand. “Under glass and lips,” is what my husband is adding to this list of directions– not that I need to be directed (lol). But just buy it, just to store it for your convenience and the love for baking– especially chocolate.

Chocolate Rum Balls ~

~ Skirt in the Kitchen ~

Crush 9-ounces of chocolate wafer cookies in a food processor…

… Finely chop or process 2 1/4 cups of walnuts, pecans and almonds– having all 3.

… Toast on a low skillet, on the stove, 3/4 cup of those mixed nuts that you finely chopped. Be careful not to burn… Do this; you will be glad you did; so nice, after all…

Now combine in a medium-large bowl the wafer crumbs, nuts after toasting is through, 1 1/2 cups sifted confectioner’s sugar measured before adding to the bowl of other ingredients… 5 tablespoons unsweetened powdered cocoa, dark chocolate or regular– your choice… and 1/4 teaspoon table salt, not kosher– this time.

Stir in 2 tablespoons light corn syrup, with a wooden or bamboo spoon. Then the rum. Keep mixing and scraping sides of bowl until thoroughly blended and moistened.

Make these large– 3-inches in size, not the little 1-inch rum balls that you find at parties. Makes it more interesting, different than anyone else’s.

Next, after each one is formed into a ball, roll into granulated sugar.

Them let rest overnight in the kitchen, covered; the next day, roll them once more in granulated sugar.