Recipe(tried): Eggy's rum ball collection

This was previously posted on The Kitchen Link by Eggy --- a long-time TKL friend and a great cook:

Title: Rum Balls recipe collection
Posted By: eggy/oz
Date: September 16th 1999
In Reply to: rum balls
Board: TKL Garden Club

If you key in "rum balls" on the "sidewide search", you should find 186 articles under it... (I did it! ^_^) Anyway, here are a couple. The first one is I normally make, and the second one is from a dear friend. And the rest are from my collection. Hope they come handy! If not, try to check out other recipes on TKL!
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Rum Truffles (My recipe posted on TKL)

200g (6 1/2 oz) good dark cooking chocolate, chopped
1/4 cup (60ml/2 fl oz) double cream
30g (1 oz) butter (unsalted, preferred)
50g (1 2/3 oz) chocolate cake crumbs (I tend to save
up chocolate cake crumbs whenever I make it. They
can be frezzed well in the frezzer. A good chocolate
cake makes all the difference!)
2 t. dark rum (or brandy or whisky or other brown
spirits)
** I normally use brandy. Sometimes cherry flavored
because my family don't like these truffles too sweet.)
1/2 cup (95g/3 1/4 oz) fine chocolate sprinkles (Some
people call it chocolate rice?)

Line an oven tray with foil/greaseproof paper.
Place chocolate in a medium bowl.
Combine cream and butter in a small pan; stir over low
heat until the butter melts and mixture is just boiling.
Pour hot cream mixture over the chocolate; stir until
chocolate melts and mixture is smooth.
Stir in cake crumbs and rum; combine well. Refrigerate
30 minutes, stirring occasionally or until it is just firm
enough to handle. (Don't wait until it becomes too
hard.)
Spread chocolate sprinkles on a sheet of greaseproof
paper. Roll heaped teaspoons of mixture into balls.
After you form each ball, roll it in the chocolate
sprinkles, then place on the prepared tray. (I amke
about 25-30 balls, depends on the size. I tend ot make
them smaller so they don't disappear too fast!)
Refrigerate 30 minutes or until firm. Serve in small
paper patty cups, if desired.

** These truffles will be soft inside despite it "feels" firm
on the outside. You only need to store them in a cool
place, but not necessary the fridge. Make sure you
always use a air tight container!
*** Truflles can also be rolled in dar cocoa powder.
Since this is such a basic recipe, I make many
variation with it. Sometimes, I add finely chopped
orange peel and orange liquer and other times I use
milk or white chocolate. It is up to your imagination to
creat more delicious ones!!!

Have fun!
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FUDGE RUM BALLS (tried by my American friends in
KS and swear by it!)

1 package Duncan Hines(R) Moist Deluxe Butter
Recipe Fudge Cake Mix
1 cup finely chopped pecans or walnuts
1 tablespoon (or more!) rum or rum extract
2 cups sifted confectioners sugar
1/4 cup unsweetened cocoa
Pecans or walnuts, finely chopped

Preheat oven to 375'F. Grease and flour 13x9x2 inch
pan. Prepare, bake and cool cake following package
directions.
Crumble cake into large bowl. Stir with fork until
crumbs are fine and uniform in size. Add 1 cup nuts,
rum, confectioners sugar and cocoa.
Stir until well blended. Shape heaping tablespoonfuls
mixture into balls. Garnish by rolling balls in finely
chopped nuts. Press firmly to adhere nuts to balls.
==========================
Zeek Rum Balls

Ingredients
(Makes 2 1/2 dozen)
400 g crushed vanilla wafers
120 g crushed walnuts
30 ml cocoa
5 cl dark corn syrup
6 cl rum
130 g powdered sugar

Procedure
Mix all of the above ingredients in a large bowl.
Roll the mixture into small balls.
Roll the balls in powdered sugar.

Notes:You can substitute your favorite spirits for the
rum.
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Christmas Rum Balls

2 Tablespoons cocoa
Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers (most of a
12-oz box), easily
crushed in a food processor or blender

1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon

Into a large bowl, sift the cocoa and 1 Cup of
confectioner's sugar. Mix
in remaining ingredients. Form the mixture into 1-inch
balls with your
hands. Sprinkle about 1 Cup confectioner's sugar on a
plate and roll the
balls in it to coat. Store in a tin for at least 1 week
before giving
them away. These cookies will mellow with age and
will keep up to 1 month.
They can also be wrapped in plastic wrap or foil, but
this is very time
consuming. Makes about 36.
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Spencer Christian's Rum Balls (from GMA)
2 tbsps. cocoa
1 c. powdered sugar
1/4 c. rum
2 tbsps. light corn syrup
2 1/2 c. vanilla wafers, crushed
1 c. chopped pecans
powdered sugar
Sift together cocoa and powdered sugar. Combine and
stir rum with light corn syrup. Add and mix vanilla
wafers and chopped pecans. Roll ingredients together
into balls. Dip each ball into powdered sugar, or put
them in a plastic bag and shake them in the sugar.
Makes 25 rum balls.