This is our take on the classic rum ball, which seems to have all but disappeared over the years. The use of orange liqueur is really part of a trend toward using what you have on hand. Most flavoured liqueurs will do. Also, although making chocolate wafers is more work, they do freeze well and are free of the preservatives that store-bought wafers may have. These treats look so elegant rolled in a coarse sanding sugar, which can be ordered online or purchased at specialty food stores. Any regular sprinkles will work, though. With all that we have to do over the holidays, these are so easy to whip up and will make life seem not only sweeter but also easier!
- 1 1/2 cups chocolate wafers, homemade or store-bought, crushed finely in the food processor
- 1 cup almond paste, cut into 1/2-inch cubes
- 1/2 cup orange liqueur or any flavoured liqueur you have on hand
- 1/4 tsp vanilla extract
- 1 cup powdered sugar
- 3 1/2 tbsp Dutch-processed cocoa powder
- Pinch salt
- Coarse sanding sugar
In a food processor, pulse the crushed wafers, almond paste, liqueur and vanilla until well combined.
In a small bowl, mix together the powdered sugar, cocoa powder and salt until well combined.
Add the cocoa mixture to the almond mixture in the food processor and blend until a ball forms. Wrap the ball in plastic or place in a covered bowl, and refrigerate for a few hours or overnight. This allows the crushed wafers to absorb all the liquid.
Scoop equal portions of the mixture, about 1 tbsp or less, onto a board or parchment, and shape into smooth balls. Roll balls in a small bowl of sanding sugar until completely coated. Return to the board.
Place several balls in nice wrapping or small decorative bags and store in the fridge until ready to give as gifts. Don’t forget to keep some for yourself!
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.