I would eat these for breakfast, lunch and dinner, if I could. It’s probably a good thing that I only make them at Christmastime (during which time I actually do eat them for breakfast, lunch and dinner) and have since I was a teenager.
They were first introduced to my the amazing Darcy Henderson. I say amazing, only because it’s true. She’s a real life superhero – mom to four, grandmom to 3, firefighter, and EMT (Paramedic) – out there saving lives. A superhero that’s also a rock star in the kitchen, a shoulder to lean on, and a master of silliness (one of her best qualities).
|Darcy in firefighter mode. Photo by Shea Irving|
So, this blog post is an ode to her. Thanks, Darcy, for being your wonderful self, and for bringing these delicious badboys (aka, Rum Balls) into my life.
Now, friends, you’re going to want to make these…
Darcy’s Christmas Rum Balls
1 cup ground almonds
1 1/2 cup shredded unsweetened coconut
4 squares semi-sweet chocolate squares (ie, 1/2 pkg of Bakers) – grated
1/2 cup butter
3/4 cup sifted icing sugar
1 pkg vanilla sugar (ie, Oetker brand)
1/4 cup rum
paper candy cups
Toppings. Roll in:
Toast the coconut and ground almonds until browned, remove from oven and let cool.
Meanwhile, hand grate the semi sweet chocolate squares and add to a medium sized bowl. Cream together with butter, icing sugar, vanilla sugar until smooth. Add cooled coconut and almonds and rum. Mix well and chill in the fridge for 1/2 hour.
Use a small cookie scoop or teaspoon, and roll into small balls. Roll in toppings of your choice and place in paper candy cups.
Store in refrigerator.
These are pretty tasty upon completion, but oh so good the next day. And for days after that, if they last that long.