Wilkes Family rum balls

800 grams vanilla wafers (we use Milano® lady fingers)

340 grams bittersweet chocolate (eg 60% Grenada or similar)
½ cup almond paste (marzipan)
1 cup sour cream

3 cups icing sugar
pinch sea salt
1 ½ cups melted unsalted butter
⅔ cup cocoa powder
1 ½ cups premium quality rum (Nicaragua, Barbados, Grenada, or similar)
250 grams crushed pecans (very fine)

600g+ chocolate sprinkles

  1. Pulverize wafers in a large food processor and set aside.
  2. Attach paddle to KitchenAid mixer. Cream melted chocolate, almond paste, sour cream, and salt until very smooth.
  3. Change attachment to bread hook. Add pulverised wafers and remaining ingredients. Mix on medium for 15 minutes until well integrated and the colour has become lighter.
  4. Refrigerate until firm enough to form balls yet soft enough to hold sprinkles. Form (small) balls, roll in sprinkles, and place on waxed paper. For the first 24 hours, the rum balls need to be stored in a single layer, but after this they may be stacked for greater storage efficiency.
  5. Refrigerate until serving. The rum balls will get better for weeks, so prepare in November for holiday treats.
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