Really Good Rum Balls
 Recipe from The Complete Christmas Cookbook by Canadian Living
There are rum ball recipes galore, but none better than this one.
1 cup/250ml icing sugar
1 cup/250ml ground almonds
3 oz/90g bittersweet chocolate, grated
1/3 cup/75ml dark rum
1 tsp/5ml vanilla
1/2 cup/125ml chocolate sprinkles
Line trays with waxed paper; set aside.
In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.
Makes about 36 balls.
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