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Rum balls

updated

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Ingredients for 1 servings:

  • 150 g sponge cake (can be leftovers)
  • 40 ml milk, lukewarm
  • 2 tbsp rum
  • ½ small bottle(s) of rum flavoring
  • 50 g dark chocolate coating
  • 20 g chocolate sprinkles (chocolate flakes)
  • 1 tbsp cocoa powder
  • Chocolate sprinkles, coated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with the Quick – Chef

Crush the sponge cake and place it in the Quick-Chef with the cutting attachment. Add lukewarm milk, rum, and rum flavoring and let it sit briefly. Melt the chocolate coating and add it along with the cocoa powder and chocolate flakes. Blend everything until smooth. Form 22 round balls from the mixture and roll them in chocolate sprinkles. Store the rum balls in the refrigerator until ready to eat. Tip: Cover the formed balls with melted chocolate coating (120 g) and let them set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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