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Pastries: Rum Balls

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Pastries: Rum Balls

The perfect pastries: rum balls recipe with a picture and simple step-by-step instructions.

  • 1 Biscuit base
  • 200 g Dark couverture
  • 125 g Butter
  • 50 g Ground almonds
  • 7 tbsp Rum
  • Chocolate sprinkle flakes
  • Coconut flakes
  • Pistachios
  1. Crumble the cake batter, drizzle with rum and let stand for 15 minutes.
  2. Melt the chocolate with the butter, then add the almonds and chocolate to the dough, stir together and place in the refrigerator for half an hour.
  3. Now shape small balls with slightly damp hands and turn them in chocolate stereusel, desiccated coconut or pistachios. Then chill.
Dinner
European
pastries: rum balls

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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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