Best Rum Balls (America's Test Kitchen)

• semisweet chocolate or bittersweet chocolate↗6 ounces
• unsalted butter↗12 tablespoons

  (1-1/2 sticks)

• vanilla wafers, finely ground in a food processor4 cups
• confectioners' sugar↗1 1⁄2 cups
• best quality cocoa↗1⁄3 cup
• toasted pecan halves, finely ground in a food processor↗1 cup
• salt

  generous pinch

• almond paste↗1⁄4 cup
• sour cream↗1⁄2 cup
• rum, of your choice or vanilla extract↗3⁄4 cup
• chocolate sprinkles↗3 cups

Step-by-step instructions

1. 1

   Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.

2. 2

   Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.

3. 3

   Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.

4. 4

   Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.