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Chocolates: Rum Balls
The perfect chocolates: rum balls recipe with a picture and simple step-by-step instructions.
- 350 g Dark couverture
- 100 g Ground hazelnuts
- 125 ml Cream
- 6 drops Taste of rum
- 50 ml Straw around 80%
- Chocolate sprinkles
- Chop the couverture and heat the cream and let it boil briefly. Roast the hazelnuts without fat.
- Add the chopped couverture and nuts to the cream and stir well until the chocolate has melted.
- As soon as this mixture has cooled down a little, stir in the rum aroma and 80% straw rum.
- Store in the refrigerator until the mixture can be easily rolled into cherry-sized balls with damp hands. Roll these immediately in chocolate sprinkles.
- Either place the finished balls in small paper cases or pack them in some other way.
- Note 6: Of course, you can also use other rum and roll the balls in cocoa powder, desiccated coconut or powdered sugar. But there is definitely a risk of addiction.
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