Rum Balls

Rum Balls

6 ounces semi-sweet chocolate (6 bakers chocolate squares) - melted
1/3 cup almond paste
1/2 cup sour cream
A pinch of salt
4 cups (or 1 1/2 boxes) Nilla Crackers or vanilla wafers
3/4 cup unsalted butter (melted)
1/3 cup cocoa
1 cup dark or spiced rum
3 cups chocolate sprinkles

Combine melted chocolate, sour cream, almond paste and salt with spatula. Cream well and set aside. In food processor blend wafers. Once the wafers have been blended to create aprox 4 cups of fine crumbs add butter, cocoa and rum to food processor and blend until combined and crumbs hold their shape. Add crumb mixture to chocolate-sour cream mixture and knead with your hands until blended and soft. Refrigerate dough until firm (overnight).  Once firm form small rum-filled balls then roll in chocolate sprinkles and put in sealed container lined with wax paper. Keep them refrigerated until you eat every single last one of them.