The best, and frankly most affordable thing to bring home from Cuba, is rum. As my travel companions didn’t speak much Spanish, Cuban Ron (translation “rum”) was personified throughout our travels, making for some entertaining jokes contributing to our ongoing travel story. Cuban Ron, as you can imagine, was invited to most of our vacation experiences…
At $1.95 Cuban Convertible Pesos for a decent sized bottle, it’s the cheapest souvenir; now if only the Canadian Government would let us bring home more than a liter and a bit! Anyhow, now that my flasks and I are home and chocolate season is upon us for Valentine’s Day, it’s time to make rum balls!!
Warning: this recipe is to die for! These little goodies have been known not to make it into “ball” format and instead have been eaten directly from a bowl in the fridge while the flavours combine together. You’re going to want to make these for all holidays…
(Note: recipe an be cut in half successfully, otherwise it makes what seems like a million rum balls! Half a recipe still makes about 100 balls.)
2 cups chocolate chips
1/2 cup marzipan / almond paste
1 cup sour cream
8 cups (4 boxes) crushed (powder) vanilla wafers/Maria biscuits
3 cups icing sugar
1 1/2 cups melted butter
2/3 cup cocoa
1 1/2 cups or about 1 mickey (minus a few swigs) white rum
2 cups minimum pecans or coconut or other for rolling in
Melt chocolate in double boiler, as it comes close to melted smooth, add finely chopped bits of marzipan to soften slightly. Remove from heat and add remaining ingredients aside from coating for rolling in. Cool in fridge for minimum 1 hour. Roll balls and try not to eat all of them!
I could have photographed the process of mixing this up, but it’s a quick and easy melt and add mix process. Rolling makes your hands a little messy, but that’s all part of the gooey, yummy fun.