Almond-Mocha Rum Balls

Ohhhhh, my! That describes these well. My, oh, my! ’Nuff said. 

Almond-Mocha Rum Balls:

One 4-oz. (125 g) pkg. cream cheese, softened

1 c. (250 mL) ground almonds

1 c. (250 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar)

1 tsp. (5 mL) instant coffee powder

¼ c. (60 mL) dark rum

3 squares (1-oz. or 28 g each) unsweetened chocolate, melted and cooled to room temperature

5-to-6 oz. (150-to-160 g) chocolate shot, as needed

Combine cream cheese, ground almonds, icing sugar, instant coffee powder, and rum in electric mixer. Blend in chocolate. Chill 30 min. Use two small spoons to drop chilled mixture onto parchment-lined work surface as roughly shaped mounds. Working quickly, roll mounds into ¾-to-1-in. (1.9-to-2.54 cm) well-formed balls. 

Roll and press each ball into chocolate shot (I do this in a muffin pan with paper liners; the small amount of shot in each remains cleaner than it does in a big bowl. Rest the pan on a damp cloth so it doesn’t slide around). Store finished rum balls in airtight container in refrigerator or freezer. Allow to mellow at least 1 week before serving. Yields 30-to-36 rum balls.  

Note: For another excellent rum ball recipe, try Nicole’s Sinfully Good Rum Balls.

Grind whole blanched almonds or
use already ground almonds.

Add rum. Rhymes with yum!

Melt chocolate over simmering - not boiling - water.

Cool and add to almond mixture. 

Drop mounds of chilled dough onto work surface. 

Roll into smooth balls - a sticky job! Wear gloves.

Press balls into chocolate shot. Mellow in fridge.

Present in festive paper candy cups.