5. Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate. 6. Once slightly set, coat the rum balls with the remaining chocolate ganache. 7.

Lily Mathews Tea Time Truffles/rum Balls has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks. The best ...