Ingredients
- 1 1/2 cups confectioners' sugar
- two tablespoons cacao powder
- 1/2 teaspoon ground allspice
- 1/2 cup dark rum
- two tablespoons light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped, toasted walnuts
Directions
Right into a large bowl, sift together 1 cup from the confectioners' sugar, the cacao powder and allspice. Stir within the rum and corn syrup. Stir within the vanilla wafers and walnuts, and blend well. Devote the refrigerator to set slightly, about half an hour. (The mix may seem crumbly and dry this really is O.K.)
Put the remaining 1/2 cup confectioners' sugar inside a shallow bowl or dish.
Utilizing a tablespoon, scoop out servings of the chocolate mixture and press into 1-inch balls. Making use of your hands, roll the balls within the confectioners' sugar, coating evenly.
Put on a baking sheet, cover with plastic wrap and refrigerate overnight. Store within an airtight container within the refrigerator for approximately 2 days, placing waxed paper between your layers to avoid sticking.
Recipe thanks to Emeril Lagasse, 2003