Saturday, January 02, 2010

Chocolate Rum Acorns

3 cups vanilla wafers, crushed
3/4 cup confectioner’s sugar
1/4 cup unsweetened cocoa powder
1 cup walnuts, chopped
3 tablespoons light corn syrup
1/2 cup rum

In a large mixing bowl, thoroughly combine the crushed vanilla wafers, confectioner’s sugar, cocoa powder, and walnuts. Add the corn syrup and rum and blend together well. Using a fruit or melon baller, scoop up the mixture and roll into balls. Then push down on each ball with the melon baller until some of it squishes over the sides, forming an acorn shape. Roll the acorns in confectioner’s sugar and store in the refrigerator for up to three weeks.

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