Rummm Balls

Posted on: April 1st, 2009 by admin No Comments

Sometimes a craving must be given in to. These dark little bombs are a bit of an overload, but still, their dense texture and sweet festive taste is like nothing else. We like ours smooth a little like chocolate truffles, but a lot of recipes add chopped nuts. Go ahead and splurge for your mid-week treat. You deserve it.


Rum Balls

  • 400 g good quality dark chocolate
  • 1 c whipping cream
  • 40 g butter
  • 1/3 c rum
  • 1 tbsp sugar
  • cocoa powder for rolling in (or chocolate sprinkles, icing sugar, powdered almonds, coconut flakes maple sugar or crushed cookies)

Break the chocolate in small pieces into a bowl. Dice up the butter, set aside. Heat up the whipping cream in a small saucepan. When it’s almost boiling, pour it over the chocolate, blending them together with a fork. When the mixture is smooth, add the butter, stirring until no lumps remain.  Add the sugar and stir to dissolve and when the mixture has cooled a little add the rum.  Stir and then cover with plastic wrap and put it in the fridge.

It is good to leave it till the next day, but if you can’t wait that long wait about 3 hours, the ganache will have hardened. Pour the powdered ingredients onto small plates. Use a spoon to scoop out some of the mixture and shape it into a ball the size of a small walnut with your fingers. Make a few in a row, then roll them in the powdered ingredient of your choice. After a while, the mix may be a bit too warm and soft to work with, in which case the bowl can be returned to the fridge for 30 minutes until hard again.

Store the rum balls in the jungle- no, in the fridge in an aerated container. Don’t use an airtight one, otherwise the humidity inside will dampen the dry powdered ingredients.

Recipe from our lovely friend Emma the baker!

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