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Christmas: Rum Balls

Source of Recipe


From "The Chew: A Year of Celebrations"



List of Ingredients



• 1/4 cup dark rum
  
• 6 ounces semisweet chocolate, chopped
  
• 4 Tbsp unsalted butter
  
• 1/4 cup walnuts or pecans, toasted and finely chopped
  
• 1-1/2 cups confectioners' sugar
  
• Generous pinch fine sea salt
  
• Sprinkles, shredded coconut, or more toasted and finely chopped nuts, for decorating (optional)
  






Instructions



1. Heat the rum in a small saucepan over medium heat until the booze is reduced by half. Watch it carefully, as it evaporates quickly.
   
   
2. Set a heatproof bowl over, but not touching, a pot of gently simmering water. Add the chocolate and butter to the bowl and wait, stirring occasionally, until they're both melted. Remove the bowl from the heat and stir in the walnuts, rum, confectioners' sugar, and salt. Let cool to room temperature.
   
   
3. Portion the rum balls mixture into 1-inch balls. Roll the rum balls in sprinkles, coconut, or nuts, if desired. Place the rum balls in a parchment-lined container with a lid. Cover and refrigerate until ready to serve. The taste of the rum will be subtle at first, yet will deepen with time.
   
   Makes 24 rum balls.