Rum Balls

1. Melt the chocolate in a double boiler.
2. Add the rum, ground almonds and the soy milk to the chocolate and mix everything.
3. Let the mixture cool in the refrigerator. I usually do this overnight, but about 2 hours are enough if it has to go faster.
4. Shape the cooled mass into balls and roll them in cocoa powder. The cocoa powder is important so that the rum balls don’t stick together afterwards.

Remarks

1. If you want to use more or less rum, the amount of soy milk should be adjusted so that the total amount of liquid remains the same. This is important so that the consistency of the rum ball mixture is correct after cooling.
2. It is not important whether the rum balls are rolled in baking cocoa or “cocoa-containing beverage powder”. Instead of cocoa powder, you can also use sugar pearls, ground almonds, chocolate sprinkles or the like. There are no limits to creativity here.
3. Dark chocolate couverture is often, but not always, vegan. It is worth taking a look at the list of ingredients here.