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Chocolates: Rum Balls

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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
  1. Chop the couverture and heat the cream and let it boil briefly. Roast the hazelnuts without fat.
  2. Add the chopped couverture and nuts to the cream and stir well until the chocolate has melted.
  3. As soon as this mixture has cooled down a little, stir in the rum aroma and 80% straw rum.
  4. Store in the refrigerator until the mixture can be easily rolled into cherry-sized balls with damp hands. Roll these immediately in chocolate sprinkles.
  5. Either place the finished balls in small paper cases or pack them in some other way.
  6. 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.
Dinner
European
chocolates: rum balls

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Written by John Myers

Professional Chef with 25 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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