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.

I attended the 50th wedding anniversary of Karen and Dean Urdahl recently. Karen had dessert dips on the dessert table. They were excellent! I asked her for the recipes. The dips had little ...