This is a quick and easy treat to make. And they make a great gift around the holidays too.
I got the recipe from the December, 1997 edition of Bon Appetit magazine but it was my idea to add the Kahlua. You can also make the original recipe, omitting the Kahlua and adding additional rum. But be forewarned: these little devils pack a potent punch!
- 2 cups semisweet chocolate chips (about 12 ounces)
- 2 cups of sugar
- 6 tablespoons light corn syrup
- 3/4 cup of dark rum
- 1/4 cup of Kahlua
- 5 cups of finely crushed vanilla wafer cookies (about 20 ounces)
- 2 cups of finely chopped walnuts
What I did:
Stir chocolate in top of a double boiler set over simmering water until melted. Remove from on top of water.
Whisk in 1 cup of sugar and the corn syrup, then the rum and Kahlua.
Mix the vanilla wafers and the walnuts in a bowl and blend.
Add the chocolate mixture and stir to blend well.
Place remaining 1 cup of sugar in a shallow bowl. For each ball, roll a teaspoon of the chocolate mixture into a 1-inch ball.
Roll the balls in sugar to coat evenly.
Cover and refrigerate at least overnight and up to five days.
Makes about 80 balls.
Find more recipes in the Food section.