Title: Chocolate Rum Balls
Categories: None
Yield: 1 Servings

1/2 c Amber or dark rum
2 tb Light corn syrup
1 c Confectioners' sugar
2 tb Cocoa powder
1 ts Ground cinnamon
1 pk (9-oz) chocolate wafer
-cookies
1 c Fine dry breadcrumbs
3/4 c Pecan halves

In a mixing bowl, combine rum and corn syrup. Sift sugar, cocoa and
cinnamon into the mixture and whisk until smooth. Grind chocolate wafer
cookies into fine crumbs in a food processor. Add the cookie crumbs and
breadcrumbs to the liquid ingredients an stir to combine. Set aside to
rest for 15 to 30 minutes, or until the mixture is easy to roll. In a
skillet, toast pecans over medium-low heat, stirring often, until the
pecans are fragrant and toasted, about 3-5 minutes. Transfer to a cutting
board, let cool briefly and chop fine. Transfer the pecans to a shallow
dish. Roll the chocolate mixture into 3/4 inch balls. Then roll each ball
into the pecans to coat the completely. Store in a airtight container. Rum
balls are best if left to age for 2-3 days before eating.

MAKES 5 DOZEN. Per ball: Calories: 45, Protein: 1g, Fat: 1.6, Carbs: 7g,
Alcohol: .6g, Sodium: 45mg, Cholesterol: 1mg.

Posted to Digest eat-lf.v096.n225

Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST)

From: mleberte@sas.upenn.edu (Michelle Leberte)