What mom’s recipe calls for:

1 – 125g package of Philadelphia Cream Cheese (light or regular)
1 cup blanched ground almonds
1 cup sifted icing sugar (mom says to sift and I never do)
1 tsp instant coffee
1/4 cup dark rum
3 squares of unsweetened chocolate, melted

What I had on hand today:

1 – 140g package of regular Philadelphia Cream Cheese
~1 cup blanched ground almonds topped off with several whole almonds
1 cup icing sugar
1 tsp medium grind percolator coffee
1/4 cup dark rum
1/2 cup semi-sweet chocolate chips, melted

Instructions:

Blend cheese, almonds, icing sugar, coffee and rum, mix well. Add melted chocolate. Roll mixture into 1 inch balls (can be chilled first if it is too soft to work with immediately).
If desired, roll the balls in coatings.

Possible coatings:

sprinkles, toasted ground nuts, toasted coconut, icing sugar

Notes:

I often double the recipe and I always let the mixture chill in the fridge for a couple hours before doing the rolling.

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