Chocolate Rum Balls

• 8 ounces high quality semi-sweet chocolate, coarsely chopped
  
• 1/3 cup sugar
• 5 tablespoons light corn syrup
• 1/2 cup dark rum
• 2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces)
• 1 cup finely chopped walnuts
• 1/2 cup chocolate sprinkles
  

Preparation

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Whisk in sugar and corn syrup, then the rum. Whisk until sugar disolves. Remove from heat. Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.

Place chocolate sprinkles in shallow bowl. For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball (a melon baller works great). Roll balls in sprinkles to coat evenly. Cover and refrigerate in an airtight container up to 5 days. It is very important to keep in airtight container because the rum evaporates easily and they will dry out.