Recipe: Rum Balls recipe collection

hi ella, that person posted the message in 1998 so I don't know if she still checka TKL. But 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.
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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.