Chocolate-nut rum ball

Prep 40 min
Makes 45 Cookies

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Ingredients

200-g pkg
1/3 cup
Frangelico hazelnut liqueur
1/4 cup
butter, melted
2 tbsp
1 cup
1/2 cup
finely chopped white chocolate
1/4 cup
finely chopped pecans
2 tbsp

Instructions

  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL). In a medium bowl, stir liqueur, butter, corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in white chocolate and pecans.
  • Line a tray with waxed paper. Shape mixture into 1-in. (2.5-cm) balls and place on tray. In a small bowl, stir 2 tbsp cocoa powder. Roll balls in cocoa mixture until coated. Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.
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Nutrition

How to melt chocolate using a double-boiler

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