Rum balls with Kerstin

Ingredients for 1 servings:

• 400 g ladyfingers
• 130 g almonds, ground
• 50 g hazelnuts, ground
• 150 g butter, melted
• 3 tbsp, heaped cocoa
• 100 g dark chocolate, melted
• 100 ml milk
• 10 tbsp rum
• 1 tsp gingerbread spice
• 2 tbsp, heaped powdered sugar
• Desiccated coconut, dark chocolate coating, chocolate sprinkles or colored sugar sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with ladyfingers

Crush or chop the ladyfingers (e.g. in a food processor) until they resemble breadcrumbs. You can also put them in a large sealable freezer bag and crush them with your hands, although this is a bit more laborious. Put all of the listed ingredients (except the ingredients for the coating) in a bowl and knead into a dough with your hands. Place the dough in the refrigerator for an hour. Then form small balls with your hands (size depends on your preference). If the dough is still too sticky, let it cool a little longer or use disposable gloves. Finally, roll the balls in desiccated coconut, chocolate or sugar sprinkles, or dip them in melted chocolate coating. The best way to do this is to skewer the balls with a wooden skewer or a rolling pin and then dip them in the chocolate coating. Then let them dry on wax paper. The hole left by the skewer can be quickly closed with a drop of melted chocolate coating.