Rum Balls

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By Darren Purchese

Super simple and delicious you can make these bite size delights with lots of sponge leftovers and scraps. I make mine with the Chocolate Brownie scraps from the Festive Trifle and any cookie or biscuit crumb will do but the Chocolate Chip Cookie dough recipe will make delicious cookie crumb. You can use any alcoholic spirit to give these some festive cheer.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

1

Portions

30
pieces

Share Recipe

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Ingredients

Servings

metric
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300g chocolate brownie, scraps frozen
100g milk chocolate, coarse chopped
50g cocoa nibs
100g baked chocolate chip cookie, crumbed
1tbsp cocoa powder
3tbsp Rum
300g dark chocolate, melted
 gold lustre powder
1

To make the balls… place the chocolate brownie scraps frozen into a blender or robo-coupe and quickly pulse to crumb. If you do this for too long the sponge will defrost and go mushy so pulse in small quantities on high for a short period. Pour the cold blitzed crumbs into a bowl with the remaining ingredients and mix well with your fingertips. Work the contents of the bowl and start to form bite size balls. Squash the balls to compact and place each ball onto a tray lined with paper. Place the balls in the fridge for 20 minutes to firm up.

 

2

To finish the balls… take a small quantity of melted dark chocolate into the palm of your hand and roll a rum ball to coat. Place the rum ball onto a clean tray lined with paper. Repeat with all of the balls and then place into the fridge for 10 minutes to harden. Remove from the fridge and brush gold dust over every ball.

 

3

To store… in the fridge or freezer in a sealed container.

 

1
0 hours 0 minutes

To make the balls… place the chocolate brownie scraps frozen into a blender or robo-coupe and quickly pulse to crumb. If you do this for too long the sponge will defrost and go mushy so pulse in small quantities on high for a short period. Pour the cold blitzed crumbs into a bowl with the remaining ingredients and mix well with your fingertips. Work the contents of the bowl and start to form bite size balls. Squash the balls to compact and place each ball onto a tray lined with paper. Place the balls in the fridge for 20 minutes to firm up.

2
0 hours 0 minutes

To finish the balls… take a small quantity of melted dark chocolate into the palm of your hand and roll a rum ball to coat. Place the rum ball onto a clean tray lined with paper. Repeat with all of the balls and then place into the fridge for 10 minutes to harden. Remove from the fridge and brush gold dust over every ball.

3
0 hours 0 minutes

To store… in the fridge or freezer in a sealed container.