Chocolate Rum Balls

Yesterday was National Rum Day. I posted a recipe for Chocolate Fudge from a 1941 Ronrico Rum pamphlet of recipes. Definitely worth a try. Well, here's a recipe for a second day of Rum Celebration. Perhaps the most popular retro chocolate and rum recipe is for Chocolate Rum Balls! 

Traditional Rum Balls contain crushed wafers or cookies, but this recipe is for a Chocolate Rum Ball that is more like a truffle, made with a rum ganache--recipe from Alex Guarneschelli of the Food Network. Yes, she's one of the judges  on Chopped and has her own show The Cooking Loft. These chocolate rum balls are simple and quick to make. I usually chill my rum balls at the end. Either way, it will work. I especially like that she uses three different types of chocolate in these Chocolate Rum Balls: Two in the ganache itself and then chocolate sprinkles to coat. Maybe that's why I like them so much!

CHOCOLATE RUM BALLS

Ingredients
4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick sweet butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling

Directions
1. In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
2. Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

Photo: Food Network