Rum Balls

Rum Balls

Rum Balls

I will have you know I love Rum – in desserts that is, especially the dark variety. I got this latest bottle when I was on my way back from Puerto Rico. We all went a little crazy there because its they have a duty free shop and you can buy duty free even though PR is a US territory. We bought so much (mine was all for cooking purposes) that they gave us a lovely bag to carry it all. I was wondering what I could use this wonderful rum for and thought at Christmas time these would be simply delightful.

These Rum balls are more like truffles and they dissolve in your mouth and are bursting with flavor – rum that is :-). You can roll them in any sanding sugar because it just sparkles on the ball.

I used my Kitchen Aid with the paddle attachment to do the kneading which you could do with your hands.

Recipe

  •   1 1/2 sticks unsalted butter, roughly chopped
  •   6 oz  chocolate, finely chopped
  •   3 large eggs
  •   1/2 cup packed dark brown sugar
  •   1 teaspoon vanilla extract
  •   1/2 teaspoon sea salt
  •   3/4 cup all-purpose flour sifted
  •   1/4 cup plus a little more of dark rum
  •   Demerara or sanding sugar, for rolling

Method

Step 1 : Bake the cake

Butter a Jelly Roll/rimmed baking sheet (11×16 inch).

Melt the chocolate and butter in a heatproof bowl over simmering water. Stir until the chocolate is melted. Set aside to cool a little.

Whisk eggs, brown sugar, vanilla and salt together. Stir in cooled chocolate mixture and then fold in the sifted flour. Pour this into your buttered sheet. Place it in a preheated oven at 350F for about 8 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Take it out of the oven and let it cool on a cooling rack.

Step 2 : Now for the rum balls

When the cake is completely cool, peel it off the baking sheet and crumble it into your mixing bowl. With the paddle attachment on start the mixer adding the rum slowly until it starts to come together to form a ball. Here is where you might want to add a little more rum as needed.

Using a cookie scoop (i used small) form little balls. Roll them in the sugar and put them on a tray. Once you are done with all the dough put the tray in the fridge until they are set and firm to the touch. Then you can transfer them to a container and enjoy them. You can serve them either refrigerated or let them sit out of the fridge for about 10 minutes before you serve them.

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