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.Servings: 50 pieces