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Quick rum balls

updated

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Ingredients for 4 servings:

  • 1 cake base, preferably hard sponge cake base
  • 75 ml rum
  • 200 g dark chocolate
  • 1 tsp butter
  • 2 tsp powdered sugar
  • 1 tsp cocoa, real
  • chocolate sprinkles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

from cake leftovers

Crumble the sponge cake base. Older, slightly hardened bases or cake scraps are particularly suitable for this. Drizzle with rum. Roughly chop the chocolate and melt it in a double boiler. Stir in the butter, powdered sugar, and cocoa powder. Stir the mixture into the crumbs, mix, and form into balls. Roll in the chocolate sprinkles and chill.

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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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