Yo-Ho-Ho and a Bottle of Rumballs

I can’t believe I missed it. September 19th was international Talk Like A Pirate Day. I could have gone around annoying everyone with phrases like “Avast, Matey! Go to the bung hole and fetch me some grog!” and “Weigh anchor or I’ll give you a taste of the cap’n's daughter.”

On the upside, I have almost a whole year to find a parrot.

A day late, but here is a recipe any old tar would enjoy.

Yo-Ho-Ho and a Bottle of Rumballs
Printable Recipes

Ingredients

• 3/4 cup semisweet chocolate chips, melted
• 1 cup sour cream
• 1/2 cup almond paste
• 4 cups finely crushed vanilla wafer or graham crumbs
• 1 1/2 cups icing sugar
• 3/4 cup butter, melted
• 1/3 cup cocoa
• 3/4 cup rum (light,dark or amber is fine, but don’t use spiced!)
• 1 cup finely chopped pecans (walnuts are fine in a pinch)
• Chocolate shot, coconut, icing sugar or crushed nuts for coating

Instructions

1. Cream together chocolate, sour cream and almond paste. Blend well.
2. Combine wafer crumbs, icing sugar, butter, coca, rum and pecans. Blend very well.
3. Add to chocolate-sour cream mixture and blend well again.
4. Refrigerate until firm enough to roll.
5. Form a spoonful into a ball and roll in coating. Drop into truffle cups.
6. Refrigerate or freeze before serving at room temperature. Keeps in the fridge for 2 weeks and the freezer for a couple of months.

Variations

• Substitute chocolate crumbs for graham or vanilla crumbs.
• Toast the nuts before adding to the recipe.

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