Blacksheep Rum Balls
Posted by Arctic Wolf on December 21, 2009
I love Rum balls, and there are about as many different ways to make them as there are different types of rum to use in the mix. The Rum Balls i make are as yummy as they are messy.
My Messy Blacksheep Rum Balls.
- 1 1/2 cup finely chopped nuts (A mixture of walnuts,pecans, and almonds)
- 1 1/2 cup icing sugar
- 4 oz grated dark bittersweet chocolate
- 1/3 cup Lamb’s Blacksheep Rum
- 1 tsp Real Vanilla Extract
- 1 or 2 Dairy Milk chocolate bars
Here’s how to make them:
Place the Dairy Milk bars in the refrigerator to keep them hard so they are easy to grate later.
Make sure the nuts and the first amount of chocolate is very finely chopped and grated.
Mix the first five ingredients together and form into a small ball.
Refrigerate the mixture for 1/2 hour.
When you take the mix from the refrigerator, Take about a tablespoon at a time and roll the dough into 1 1/2 inch balls.
Cover the balls with the second amount of finely grated Dairy Milk bars.
Place back on the wax paper in the flat Tupperware and seal. Refridgerate until you are ready to eat them. Yumm!
Here are the finished Messy Blacksheep Rum Balls. on the top of the tiered serving tray. I made them with equal parts of walnuts, pecans and almonds. Sometimes I will increse the almonds to fifty percent of the mix, but this is a matter of taste. You can experiment with the nut mixture and/ or the type of rum, but I chose the Blacksheep this year as I knew the overcharge of cinnamon from the rum would really go well with the rum balls. (Just click on any picture to make them larger.)
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