Phenomenal Phoods

Rum Balls

Ingredients:

For the filling

• 3/4 cup sour cream
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips, melted

For the outside

• 2 ounces semisweet chocolate, grated
• 1 package vanilla wafers, ground into crumbs
• 1 cup powdered sugar
• 1/4 cup salted butter, melted
• 1/4 cup heavy cream
• 1/4 cup rum, optional
• 1/2 cup finely chopped pecans
• 1 cup chocolate sprinkles

Instructions:

1. Make the filling. Stir together the sour cream, salt and melted chocolate chips until smooth with no lumps. Transfer the mixture to the freezer for 5 minutes.
2. After 5 minutes, take a 1 teaspoon scoop and scoop the filling into balls. Place onto a parchment paper lined sheet pan and return to the freezer.
3. Make the outside. Whisk together the grated chocolate, vanilla wafer crumbs and powdered sugar to combine.
4. Add the melted butter, heavy cream, rum and chopped pecans. Stir to combine. It should look like a cookie dough. Note that the rum is optional. These still taste great without it if you are making them for kids or anyone else who doesn't want the alcohol.
5. Use a 1 1/2 tablespoon scoop to take a scoop of the cookie mixture. Flatten it between the palms of your hands into a circle. Take one of the frozen scooped balls of the chocolate filling and put it into the flattened circle. Form the ball around the filling, pressing to seal and then rolling into a ball between your hands.
6. Place the chocolate sprinkles in a shallow dish. Roll each rum ball in chocolate sprinkles. You will need to press them into the sides to make them stick.
7. Store in a sealed container in the fridge for up to 5 days or the freezer for up to 1 month.