Daiquiri Balls

Adapted from The Texas Cookbook and printed in the Dallas Morning News. A change from the usual Rum Balls. Time does not include chilling overnight.

• Ready In: 1 hr
• Yields: 54 balls

Ingredients

• 1 (6 ounce) package  semi-sweet chocolate bits
• 1⁄2 cup sour cream
• 1⁄2 lb  vanilla wafer
• 1  cup confectioners' sugar, plus more
•  confectioners' sugar, for rolling
• 1⁄4 teaspoon salt
• 3  tablespoons  cocoa
• 1  tablespoon  grated lemon zest
• 1  tablespoon  grated orange zest
• 2 1⁄2 tablespoons lemon juice
• 1 1⁄2 tablespoons white corn syrup
• 1⁄4 cup rum
• 1  cup pecans, finely chopped

Directions

1. Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight.
2. Form into 54 balls, using 1/2 teaspoon mixture chocolate mixture for each.
3. Crush wafers, add 1 cup confectioners's sugar, salt, cocoa and fruit zests. Blend in lemon juice, syrup, rum and pecans.
4. Form balls the size of walnuts around chocolate centers. Roll in confectioners' sugar.
5. Store in air-tight containers. Freeze.