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Rum balls for rum balls

updated

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Ingredients for 1 servings:

  • 1 cake base (shortcrust pastry)
  • 3 rolls, stale
  • 450 g nougat
  • 125 g butter
  • 200 ml rum
  • 300 g dark chocolate coating
  • 200 g chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

makes about 60 pieces

Coarsely grate the shortcrust pastry and the rolls and knead with the rum. Melt the nougat and butter in a double boiler, then add them to the mixture and mix well. Let them harden in the refrigerator for one hour. Then form balls with a diameter of 2-3 cm, which you can then refrigerate or briefly freeze until completely hardened, but do not freeze. Melt the chocolate coating in a double boiler, dip the hardened balls in the water, and then roll them in chocolate sprinkles.

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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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Rum balls for rum balls