Chocolate Rum Balls

from Mom (Louise Lalande), of unknown previous provenance

1. In microwave safe mixing bowl, combine Butter, Icing Sugar, and Chocolate Chips. Microwave intermittently, stirring between heats, until melted.
2. Add eggs and salt. Stir, microwaving at 30 second intervals, mixing between cooking intervals, until thickened and smooth.
3. Add Rum and stir until incorporated.
4. Add and incorporate Cookie Crumbs until a thick paste is formed. Refrigerate mixture until firm enough to shape into balls.
5. Roll into balls, and roll into sprinkles, chocolate shot, ground or chopped nuts, shredded coconut, cookie crumbs, or similar coating.

1. The ingredient quantities or descriptions shown in parentheses (in particular the rum and cookie crumbs) are from the original recipe. The new ingredient listings are based on personal experience and preference. This revised recipe will produce rum balls that are surprisingly potent with alcohol; significant consumption of rum balls could produce a mild buzz of intoxication. If you prefer your rum balls to be less potent; stick to the original recipe.
2. The original recipe calls for dark rum; but experience has shown that this recipe works equally well with white, dark, or spiced rum. Use what you have on hand or whatever rum you prefer.
3. The original recipe calls for vanilla wafer crumbs. However, experience has shown that virtually any type of dry biscuit/cookie crumb will work well in this recipe; that includes crumbs of, but is limited to, vanilla wafers, chocolate wafers, graham crackers, oreo cookies (without the cream filling), digestives, arrowroot biscuits, or a combination thereof. Which type of cookie crumb you use will affect the flavor profile of the finished rum ball; so be adventurous and creative with the cookie crumb selection.