Liqueur Balls

Source: Star Chefs

Both versions here are quite chocolatey, and a food processor is a big help in making them. I use Nabisco Famous Chocolate Wafers to make these (they're usually found near the ice cream section in supermarkets). To form these balls, I use a small (one inch diameter) cookie scoop, but you can use a teaspoon if you prefer.

Rum Balls:
2-1/4 cups finely ground chocolate wafer crumbs
1-1/2 cups confectioners' sugar
2 ounces good-quality semisweet chocolate, chopped
1 Tbsp. unsweetened Dutch process cocoa powder
Few grains salt
Grated rind of 3/4 of a large, deep-colored orange (just the zest--no white pith, please)
1/2 cup heavy cream (the cream must be as fresh as possible)
1/4 cup dark rum (I like Myers's)

For Coating:
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup confectioners' sugar
In medium-to-large bowl, place chocolate wafer crumbs. In food processor fitted with steel blade, process confectioners' sugar, chopped chocolate, cocoa, and salt until chocolate is finely ground. Add to wafer crumbs. With large spoon, blend well until mixture is an even color (it will be an unappealing gray color at this point--OK). Add orange zest, but do not stir in.

In small saucepan over low heat, heat cream to a simmer, stirring occasionally. Remove from heat; pour hot cream into dry mixture. Stir in (mixture will be thick). Gradually stir in rum. Place a piece of plastic wrap (large enough to cover the surface) right down on the surface of the mixture, and chill for at least 90 minutes, until you can handle it.

For Coating: Onto a piece of wax paper, sift together cocoa powder and confectioners' sugar. With your (dry) fingers or a spoon, blend until coating is an even color.

Form generous one inch balls of the chocolate mixture, rolling in the coating to cover completely. The chocolate mixture will probably still be a bit soft after the initial chilling, but handle the balls gently and you'll be OK. You'll probably have some coating left over; store it, covered airtight, at room temperature, and use it to re-coat the balls before serving for a better appearance. Store coated balls in airtight container in refrigerator; allow to mellow for at least 5 days before serving.

For serving, re-roll the balls in coating as required. If desired, place in small paper or foil candy cups. Allow to stand at room temperature, covered, for about 10 to 15 minutes before serving. Do not leave these at room temperature for more than two hours.

About 4 dozen rum balls

Coffee Liqueur Balls:

You won't taste the cinnamon or pepper in these; both just add to the flavor.

1-1/2 cups finely ground chocolate wafer crumbs
1-1/4 cups confectioners' sugar
1/2 cup walnuts
2 Tbsp. unsweetened Dutch process cocoa powder
1/8 tsp. cinnamon
Few grinds of freshly, finely ground black pepper
Few grains salt
1/4 cup plus 2 Tbsp. coffee liqueur
2 Tbsp. light corn syrup

Coating:
1/4 cup unsweetened Dutch process cocoa powder
1/4 cup confectioners' sugar

Place wafer crumbs in medium bowl. In food processor fitted with steel blade, combine confectioners' sugar, walnuts, cocoa powder, cinnamon, pepper, and salt. Process until nuts are finely ground. Add to wafer crumbs; with large spoon, blend to an even color (color will be an unappealing gray at this point--OK). Add coffee liqueur and corn syrup, and mix thoroughly. Cover and let stand at room temperature for 10 to 15 minutes.

Meanwhile, make Coating: sift together cocoa powder and confectioners' sugar onto piece of wax paper. With your (dry) fingers or a spoon, blend well to an even color. Form generous one inch balls of the chocolate wafer mixture, and roll each to cover completely in the coating. Store any leftover coating airtight at room temperature. Store balls airtight in refrigerator for at least 5 days before serving.

For serving, re-roll balls in leftover coating if required. If desired, serve in small paper or foil candy cups. Allow to stand at room temperature, covered, for about 15 minutes before serving.

About 3 dozen