Christmas Rum Balls
Submitted by: Judith Ueland / Vancouver, British Columbia, Canada
Recipe origin: Canada
How old is this recipe? Around 40 years old
The story behind the recipe:
I began making these in the 1980s when my children were small. They were always a hit for family gatherings and special Christmas events where each person was expected to bring an item. I have taken these to Christmas gatherings for societies to which I belong. Usually two dozen small balls were enough for each event. They became an expected treat over the years.
The 30 minutes preparation time is somewhat misleading. 30 minutes is the time it takes to compile the original (large) bowl of ingredients. I used to choose a TV show I liked to watch and spend the hour(s) rolling the balls. It is a bit tedious but can be done long before the Christmas season and frozen. The only drawback to having them already done was that the children could sneak treats out of the freezer.
I would also add that commercial preparations of this item often are not quite as tasty and are rolled much larger which makes it difficult to use as a gift or volunteer item.
I have also used this recipe for my offering at a Christmas Baking Exchange made up of five volunteer mothers at the elementary school our children attended. Each person brought five dozen of an item and received a dozen of each of the other’s bakings. This worked marvelously well when we were all hosting gatherings over the Christmas Season. I have a record of our exchanges beginning in 1990. We have in recent years discontinued the exchange of baked goods but still meet prior to Christmas to visit and exchange family news.
Ingredients:
12 ounces (340 grams) semi-sweet chocolate chips, melted (or 2½ to 3 cups dark chocolate melting wafers)
½ cup almond paste or marzipan
1 cup (250 grams) spreadable cream cheese
Pinch of salt
8 cups (3 boxes) vanilla wafers, crushed finely (or use 2 boxes of crushed vanilla wafers and l½ cups graham wafers crumbs)
3 cups icing sugar
Pinch of salt
1½ cups melted butter
2/3 cup cocoa
1½ cups white rum
2 cups pecans, finely chopped (500 ml or 2 packages)
Chocolate shot or sprinkles, for rolling (buy in bulk, this can use up to two cups depending on the size of the balls)
How to make it:
Preparation time: 30 minutes
Yield: 10-13 dozen small rum balls
Combine melted chocolate, cream cheese, almond paste, and salt. Cream well and set aside.
In a separate, extra large bowl combine crushed wafers and rest of ingredients except chocolate shot/sprinkles. Mix until mixture holds its shape.
Add chocolate/cream mixture. Knead until blended and soft.
Refrigerate until firm enough to form small balls in palm of hand, but soft enough to pick up chocolate shot/sprinkles when rolled in them.
Line a tray with wax paper. Take tablespoons (or full teaspoons) of mixture and form balls. Roll in chocolate shot/sprinkles and place balls on tray.
Harden in fridge or freeze overnight. Keep in containers up to 4 weeks in fridge or freezer.
These can be served directly from the freezer if made small.
My count in 2004 was that the above batch made 156 rum balls or 13 dozen.