1. Finely grind vanillia wafers and pecans. 2. Combine with the icing sugar coca and stir in the melted butter and rum. 3. Puree the almond paste in a food processor add the sour cream and salt. Mix well and add the melted chocolate mix well. 4. Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm. 5. Optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
