Cait and I made these last year for her contribution to our annual potluck extravaganza. The recipe is a little fuzzy, because we decided to ignore what we were told. And we also decided to take a shot of rum for every step we did in the recipe. It’s all kind of a blur.
Start with your dry ingredients. First we used a food processor to grind up about 1 1/2 to 2 cups blanched almonds. Cait had to climb up on the counter again to get the processor down. Her kitchen requires acrobatics.
You could use 1 1/2 to 2 cups almond meal for convenience’s sake.
Whisk together with about 2 cups icing sugar.
Take a shot.
In a haze, melt about 8oz chocolate in a double boiler or heatproof bowl set over a pot of barely simmering water.
While you wait, take pictures of whatever dogs are handy. I swear that it was Ruby who kept moving, not me.
Let the chocolate cool a bit, and then add to it about 2/3 cup dark rum — you could use spiced if you like — and 2 teaspoons vanilla. Give ‘er a stir.
Pour the rummy chocolate into your icing sugar/almond mix and whisk thoroughly.
Chuck that in the fridge for a few minutes to solidify a bit.
Take a scoop of this goodness and roll it in your hands to form a ball.
Set each completed ball on a sheet of waxed paper.
Dip each finished ball into more rum, then roll in chocolate sprinkles.
Set the finished balls on the waxed paper to dry, then seal in an airtight container at room temperature for up to a week.
Now that is one tasty indulgence.