As the name suggest this recipe contain good amount of Rum and is only for adults. This recipe is one of the easiest of all. There is no cooking involved in this recipe( except for toasting nuts). Just combine all ingredients in to a dough and make a small balls..
This recipe should be made well in advance of Christmas, say like in 1st week of December.. as it should age well before consumption for it to taste better. It should be made around the same time of making Fruit Cake.. The end product after ageing is very smooth -texture wise and you get the kick of rum while eating it and just melts in your mouth.
This recipe is adopted from joyofbaking.com with little modification.
Ingredients
1 1/2 cups (150 gms) Ground Almond/ Walnuts( toasted and ground- make sure you dont grind it to paste but just till it resembles breadcrumbs) ( I used only Almonds)
1 1/4 cups (125 gms) Finely Chrushed Biscuits(I used Marie Biscuit)
1/2 cup (60 gms) Powdered Sugar
2 tbsp (15 gms) Cocoa Powder
2 tbsp Honey (or corn syrup or golden syrup, I used Honey)
1/4 cup (60 ml) Rum
Method
Once you prepare all the above ingredients there is nothing much left then to combine all and mix them thoroughly in a bowl. Once it resembles like dough cover the bowl with cling film and chill in the refrigerator for an hour.
After an hour, remove the cling film and make small balls of one inch each and keep on a baking sheet. You can make around 38 to 40 Rum balls out of this.
There are different ways to decorate the Rum balls. One way is to roll it in Icing Sugar, or in ground nuts, or Cocoa Powder or Dipping it in Chocolate. As you can see I did half the balls with the icing sugar and another half with chocolate dipping.
If you wanna dip the balls in chocolate, put the balls back in refrigerator for 10 minutes.
Line a Parchment paper(butter paper) on the baking sheet and keep aside. Now remove the balls after 10 minutes and make the chocolate mixture. Take about 120 gms of chocolate and 1 tsp of butter in a heat proof bowl and melt them in double boiler. Once melted, remove from fire and dip the balls and coat them evenly on all sides and very gently remove them using the fork, let the extra drip down and arrange them on Baking sheet with butter paper. Do this with all the remaining balls and arrange them on the sheet well apart from each other. When all are done, place the baking sheet in the fridge and chill till the chocolate is set, say around 30-40 minutes. Once the chocolate is hardened, you can drizzle the rum balls with melted white chocolate( which I omitted as I didnt get the white chocolate).
This can be stored in an airtight container in the fridge for several weeks..
This recipe should be made well in advance of Christmas, say like in 1st week of December.. as it should age well before consumption for it to taste better. It should be made around the same time of making Fruit Cake.. The end product after ageing is very smooth -texture wise and you get the kick of rum while eating it and just melts in your mouth.
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| Rum Balls |
Ingredients
1 1/2 cups (150 gms) Ground Almond/ Walnuts( toasted and ground- make sure you dont grind it to paste but just till it resembles breadcrumbs) ( I used only Almonds)
1 1/4 cups (125 gms) Finely Chrushed Biscuits(I used Marie Biscuit)
1/2 cup (60 gms) Powdered Sugar
2 tbsp (15 gms) Cocoa Powder
2 tbsp Honey (or corn syrup or golden syrup, I used Honey)
1/4 cup (60 ml) Rum
Method
Once you prepare all the above ingredients there is nothing much left then to combine all and mix them thoroughly in a bowl. Once it resembles like dough cover the bowl with cling film and chill in the refrigerator for an hour.
After an hour, remove the cling film and make small balls of one inch each and keep on a baking sheet. You can make around 38 to 40 Rum balls out of this.
There are different ways to decorate the Rum balls. One way is to roll it in Icing Sugar, or in ground nuts, or Cocoa Powder or Dipping it in Chocolate. As you can see I did half the balls with the icing sugar and another half with chocolate dipping.
If you wanna dip the balls in chocolate, put the balls back in refrigerator for 10 minutes.
Line a Parchment paper(butter paper) on the baking sheet and keep aside. Now remove the balls after 10 minutes and make the chocolate mixture. Take about 120 gms of chocolate and 1 tsp of butter in a heat proof bowl and melt them in double boiler. Once melted, remove from fire and dip the balls and coat them evenly on all sides and very gently remove them using the fork, let the extra drip down and arrange them on Baking sheet with butter paper. Do this with all the remaining balls and arrange them on the sheet well apart from each other. When all are done, place the baking sheet in the fridge and chill till the chocolate is set, say around 30-40 minutes. Once the chocolate is hardened, you can drizzle the rum balls with melted white chocolate( which I omitted as I didnt get the white chocolate).
This can be stored in an airtight container in the fridge for several weeks..
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