Chocolate Rum Balls II
I found these while looking for a gluten-free version of my Xmas favorite rum balls. They are super rich, but not too sweet; much more like fudge than like the traditional Nilla-wafer-based rum ball cookies.
After reading LARABER's review, I decided to forgo the jimmies and used General Foods International Suisse Mocha flavored coffee powder to roll them in instead, which worked really well. I think the sugar in it helps compensate for the bitterness of the chocolate.
I also had the same experience where the mixture was much too runny to make into balls. I added about half a cup more powdered sugar (maybe even more), which seemed to help. Also, it wasn't cold enough after an hour in the fridge, but three hours was plenty.
Finally, I used amaretto for half the batch and rum for the other half. Both tasted awesome. :-)
21 users found this review helpful
Nov. 29, 2006