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Here is a no bake version of this popular holiday cookie, pictured in the center foreground of our cookie box. They are very easy to make and if you incorporate 3 or 4 different coatings they look very attractive on a cookie platter. Makes 40 – 45 rum balls (1 oversized Tbsp per ball) |
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| 250 ml jar | Chocolate Mocha Sauce | ||
| 1/2 cup | Icing sugar | ||
| 2 cups | Chocolate cookie wafers - finely ground | ||
| 1 cup | Hazelnuts - freshly ground (fine grind) | ||
| 1/4 tsp | Salt | ||
| 1 tsp | Vanilla - pure extract | ||
| 1/3 cup | Rum - dark | ||
| For Coating | Chocolate cookie wafers - finely ground | ||
| For Coating | Coconut - unsweetened, medium | ||
| For Coating | Chocolate sprinkles | ||
| For Coating | Hazelnuts - finely ground | ||
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| 1. Remove the lid from the Chocolate Mocha Sauce. In the microwave, on high heat, heat the sauce for 1 minute or until it reaches a runny consistency. Pour the sauce into a mixing bowl. Quickly stir in the icing sugar, ground chocolate wafers, ground hazelnuts, salt, vanilla and dark rum. Cover and refrigerate the mixture over night, or until firm. 2. Place each of the coatings on individual plates. Remove the mixture from the refrigerator. Using a small scoop or spoon, scoop the mixture into heaping tablespoon portions. Using the palms of your hands roll them into a ball shape. Immediately roll the ball in one of the coatings, i.e. chocolate wafers, coconut, chocolate sprinkles (my favourite), or ground hazelnuts. 3. Place the finished rum balls in an air tight container and refrigerate or freeze until ready to use. Serve cold. |
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