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