Rum Balls:

Cooking Instructions

In medium-to-large bowl, place chocolate wafer crumbs. In food processor fitted with steel blade, process confectioners' sugar, chopped chocolate, cocoa, and salt until chocolate is finely ground. Add to wafer crumbs. With large spoon, blend well until mixture is an even color (it will be an unappealing gray color at this point--OK). Add orange zest, but do not stir in.

In small saucepan over low heat, heat cream to a simmer, stirring occasionally. Remove from heat; pour hot cream into dry mixture. Stir in (mixture will be thick). Gradually stir in rum. Place a piece of plastic wrap (large enough to cover the surface) right down on the surface of the mixture, and chill for at least 90 minutes, until you can handle it.

For Coating: Onto a piece of wax paper, sift together cocoa powder and confectioners' sugar. With your (dry) fingers or a spoon, blend until coating is an even color.

Form generous one inch balls of the chocolate mixture, rolling in the coating to cover completely. The chocolate mixture will probably still be a bit soft after the initial chilling, but handle the balls gently and you'll be OK. You'll probably have some coating left over; store it, covered airtight, at room temperature, and use it to re-coat the balls before serving for a better appearance. Store coated balls in airtight container in refrigerator; allow to mellow for at least 5 days before serving.

For serving, re-roll the balls in coating as required. If desired, place in small paper or foil candy cups. Allow to stand at room temperature, covered, for about 10 to 15 minutes before serving. Do not leave these at room temperature for more than two hours.