Here's one I have been reluctent to post cuz I use 151 and Myers rum But its always a big hit for New Years, Just make sure you check your local law and your old enough to drink before you try them, they can be a bit wicked if you eat to many
RUM BALL'S
8..oz SEMISWEET or DARK CHOCOLATE broken into pieces
2..TBS. COLD STRONG COFFEE
3..TBS. HEAVY CREAM
1/4.CUP DARK CORN SYRUP OR MOLASES
2..TBS. COCOA POWDER
1/2.CUP POWDERED SUGAR
2..CUPS GROUND GRAM CRACKERS OR VANILLA WAFFERS
1/2.CUP BACARDI-151
2..TBS. MYERS DARK RUM for flavor
COCOA POWDER or CHOCOLATE JIMMIES for coating
Candy cups or small cup cake thingy's
1) Put the chocolate pieces into the top of the double boiler.
Add the coffee and cream. Set over barely simmering water
and leave until the chocolate has melted, stirring the mixture
occasionally.
2) Mix the 151 and Myers together, dissolve the molases in the
rum mixture, let stand at room temp.
3) Remove the top pan from the heat. Using a hand held electric
beater, beat the chocolate mixture for 10 to 15 minutes enough
to stand in soft peaks,(hmm whatever) then add 2 tbs. Cocoa
powder, Powdered sugar, RUM mixture, and powdered gram crackers,
and beat the mixture for a further 2 or 3 minutes
4) Using a rubber spatula scrape the mixture into a small bowl.
Cover and Refrigerate for about 1 1/2 hours, or until firm but
not solid. chill a cookie sheet or old candy tin(hu?).
5) Use a large mellon ball scoop to shape the mixture into balls,
roll the balls in cocoa powder or jimmies until evenly coated.
Place into candy cup thingy's and place in air tight container.
6) Finish making little rum ball's out of the rest of the stuff
without eating or drinking too much of it. Makes 30 or 40 balls.
NOTE Keep rum balls refrigerated in air tight container
to prevent alcohol from evaporating
WARNING Eating too many may be hazardous to your equilibrium and
some other stuff. (Do not eat this stuff and drive