Cocoa Candy Time

No special utensils are needed to make these scrump-dilly-umptious cocoa almond rum balls. Have your mini-food processor handy to fine chop the almond slivers and grind the vanilla wafers. A grater to get enough white chocolate shavings to roll the candies in for the finishing touch and you're good to go. You'll have approximately three and a half dozen yummy truffle-like sweets to give away ... or not!

1 cup almond slivers, finely chopped
1 cup finely ground vanilla wafers
1/2 cup confectioners' sugar
2 tablespoons good quality cocoa powder
3 tablespoons honey
1/4 cup rum
1/2 cup grated white chocolate bar for rollimg

Combine almonds, cookie crumbs, confectioners' sugar and cocoa in a large bowl. Mix well. Add honey and rum and stir, making sure to moisten all of the mixture evenly. Form the mixture into one inch balls with your hands and roll them in grated white chocolate. Refrigerate at least 6 hours before serving. If desired use individual candypapers found at any craft or specialty baking supplies shop. Stores well in an airtight container in the refrigerator for up to 10 days. Flavor improves over time.


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